Spanish bean omelette

Spanish bean omelette

Course Breakfast


  • spray oil
  • 1 red onion sliced
  • 1 fresh red chilli finely sliced
  • 2 potatoe peeled, sliced
  • ½ 400g can reduced-salt baked beans in tomato sauce
  • 125 g cherry tomatoes halved
  • 4 Egg
  • ¼ bunch of fresh parsley chopped


  • Step 1 Set a small non-stick ovenproof frying pan over medium heat and spray with olive oil. Add onion and chilli to pan; cook for 2–3 minutes, or until soft. Set aside.
  • Step 2 Spray frying pan with oil again. Add potato to pan, in batches, and cook for 3–4 minutes per side, or until slices are just soft.
  • Step 3 Spray frying pan with oil again. Arrange half of the potato, slightly overlapping slices, in base of pan. Top potato slices with half of the onion–chilli mixture; spoon baked beans over mixture. Top baked beans with remaining potato; top potato with remaining onion–chilli mixture. Arrange half of the cherry tomatoes on top of mixture.
  • Step 4 Whisk eggs with 1/4 cup water in a large bowl; season with black pepper. Pour egg mixture into pan and reduce heat to low. As omelette sets, gently lift edge to let any raw egg run underneath; repeat 2–3 times. Cook for 10–15 minutes, or until almost set.
  • Step 5 Scatter omelette with chopped parsley and serve immediately.


Calories: 366kcalCarbohydrates: 31gProtein: 21gFat: 15.4gSaturated Fat: 3.8gSodium: 224mgFiber: 8.6gSugar: 8.800000000000001g
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