Vegetable omelettes with tomato salad
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Courgette 250 g
- Spring Onion 100 g
- Carrot peeled 100 g
- Potato peeled 200 g
- Red pepper trimmed 120 g
- Tomato 2 large 400 g
- Garlic 3 cloves: 2 vegetables and 1 dressing 9 g
- Extra virgin olive oil 25 g vegetables, 5 g omelettes and 15 g dressing 45 g
- Water to soften the potato 60 g
- Vinegar 10 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Finely dice the potato, carrot, pepper and courgette. Chop the spring onion and two garlic cloves. Heat 25 g oil and cook the potato, carrot, pepper, spring onion and garlic for 5 minutes. Add the 60 g water, cover and cook for 8 minutes.
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Add the courgette and salt; cook uncovered for another 8–10 minutes until all the vegetables are tender and the liquid has evaporated. Cool slightly.
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Beat the eggs, combine with all the vegetables and divide into four portions. Cook four omelettes using the reserved 5 g oil, for about 2–3 minutes per side over a medium-low heat, leaving no liquid egg.
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Slice the tomatoes and dress with the remaining chopped garlic clove, vinegar and remaining 15 g oil. Serve with the omelettes and finish with the parsley.
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