Spanish omelette baguettes recipe
Who wouldn't love to open their lunch box to find this delicious deli-style sandwich? Eggs and potatoes combine to create a scrumptious Spanish omelette, perfect to fill a crusty baguette – the ultimate portable lunch.
- 2 potatoes, peeled
- 1 tbsp olive oil
- 20g butter
- 1 brown onion, sliced
- 4 eggs
- 1 tbsp parsley, chopped
- 1/4 cup grated parmesan
- 80g spinach
- 4 baguettes
Cut potatoes into 1.5cm cubes and boil for 10-12 minutes until tender. Drain and set aside.
Heat olive oil and butter in a medium frypan over gentle heat and cook onion for five minutes, being careful not to overly brown. Add potatoes and toss to combine.
In a bowl, beat eggs together with parsley and cheese. Season well.
Pour egg mixture over potatoes and onion in the frypan. Turn up heat to medium and cook for 3-4 minutes until eggs have set. You can finish it off under a grill if necessary to set the top (and if your frypan is ovensafe).
Turn omelette out onto a chopping board and cut into four wedges. Cut baguettes in half lengthwise and fill with a wedge of omelette and a handful of spinach.
- Of course you can add whatever you like to the omelette - bacon would be delicious!
- If making ahead for a lunch box, allow the omelette to cool before you fill the baguettes.
- Recipe by Greer Worsley, who blogs at Typically Red.