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Spanish Omelette with Peas, Potato, Prosciutto & Saffron


  • 250 g of potato (I used red potatoes and sweet potato); washed and cut into baby bite sized pieces
  • 2/3 cup peas
  • 1 medium onion , finely chopped
  • 1/4 cup chopped prosciutto
  • 1/4 teaspoon saffron threads , crumbled between your fingers
  • 6 large eggs
  • 2 tablespoons of extra virgin olive oil , divided
  • Fine grain sea salt and freshly ground black pepper (optional)


  • Cook potatoes in a saucepan for about 7 minutes or until the potatoes are tender but not mushy
  • Add in the peas and cook until barely tender, about 2 minutes. Drain and set aside to cool slightly
  • Heat 1 tablespoon of oil in an oven proof 20cm frying pan (9 inch skillet) over medium heat. Add the onion and cook until softened, but not browned, about 8 minutes. Add the saffron and cook until aromatic, about 1 minute. Set aside to cool.
  • Beat the eggs with a 1/2 teaspoon of salt and some freshly ground black pepper. Mix in the peas, potatoes, prosciutto and the onion mixture. Wipe the frying pan clean
  • Move an oven rack to the top position and heat the grill (broiler)
  • Heat the remaining tablespoon of oil in the cleaned frying pan over medium heat. Once the pan is hot add in the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelette. Cook until the bottom/sides of the omelet are golden (the eggs are still runny just on the top), about 8 minutes
  • Place the pan under the pre-heated grill and cook until just golden brown on top and set 3 – 5 minutes
  • Allow to cool. The omelette can be cooled to room temperature or even chilled for several hours if desired
  • Cut the omelette into wedges or into 1 inch squares to serve


Will keep in the freezer for 3 months
Adapted from Kitchen Culinaire