The Mancunion

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The perfect library lunch: Spanish Omelette

Get ready to abandon the trusted meal deal….

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Albeit with a struggle, we’ve made it through exam season. It’s time to treat ourselves once again to the finer things in life, like giving yourself time to cook a good, hearty lunch. Great for a packed lunch, this recipe says goodbye to the Sainos’ meal deal and hello to proper home cooked food, which won’t take up too much of your time or money.

These are the ingredients for a large omelette, at least 6 hefty servings. Just halve it if you want to do a smaller version. You can also mix up the vegetables according to what you like – try throwing a handful of frozen peas into the mixture before cooking. In the picture it is served with a chilli mayo.

Ingredients

2 tablespoons vegetable oil

1 large white onion

2 cloves of garlic

2 medium sized potatoes

6 eggs

1 bell pepper, thinly sliced

Cherry tomatoes, halved

Feta cheese (optional), crumbled

Salt and pepper

Method

1. Finely chop the onion and garlic. Put one tablespoon of the oil in a medium-sized frying pan and heat on a medium to low heat. Then add the onion and garlic and sauté until soft and beginning to colour, stirring occasionally to ensure it doesn’t burn. If it is catching too much, turn the heat down.

2.  In the meantime, bring a pot of salted water to the boil. Halve your potatoes and cut them into thin slices. Place the potato slices in the boiling water and par-boil, around two to three minutes until they are just cooked. Drain and leave to cool slightly.

3. In a large bowl, whisk five of the eggs together with a good grind of black pepper and a couple of pinches of salt.

4. Once cooled slightly, add your potato and onions, and half the sliced pepper to the bowl. You can also add other vegetables at this point; peas and cooked asparagus work well too. Mix together well.

5. Heat the rest of the oil in the pan on a medium heat. When the pan is hot, pour in the mixture and flatten. Whisk the remaining egg and pour on top, then scatter on the rest of the sliced pepper and place the halved cherry tomatoes, skin down onto the mixture. At this point, if using, crumble on your feta cheese.

6. Preheat the grill.

7. Cook the mixture in the pan until the bottom and sides are a golden-brown colour – about 5 to 8 minutes, depending on the thickness of your omelette.

8. Place under the grill for a further five to eight minutes, making sure the omelette is cooked all the way through and it is beginning to brown on top.

9. Slide out of the pan and onto a plate. Can be eaten hot or cold.