Spanish Potato Omelette with Green Salad

Ingredients

• 600 g boiling potatoes
• Salt
• 1 onion
• 1 red bell pepper
• 100 g green beans (frozen)
• 6 Eggs
• 6 tbsp heavy cream
• 4 tbsp grated Parmesan
• nutmeg
• Salt
• Pepper
• 2 sprigs flat-leaf parsley
• 250 g mixed salad greens
• 200 g Sour Cream
• 2 tbsp chives
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 200 °C (fan).

2. 2.

   Peel, wash and slice the potatoes thinly. Peel and finely chop the onion. Remove the stem from the bell pepper, halve it, deseed and dice. Heat half of the olive oil in a pan and fry the potato slices over medium heat for about 15 minutes, stirring occasionally. In the last 5 minutes add onion, pepper and green beans. Season with salt and pepper. Whisk together eggs, cream, Parmesan, nutmeg, salt and pepper.

3. 3.

   Pour the mixture over the vegetables and bake for about 20 minutes until set.

4. 4.

   Meanwhile wash, dry and cut the salad greens into bite‑sized pieces.

5. 5.

   Whisk sour cream and chives together, season with salt and pepper to make the dressing.

6. 6.

   Cut the omelette into wedges, plate on bowls of salad with dressing and serve immediately.