Spanish-Style Omelette with Swordfish
A Spanish-style omelette featuring fresh swordfish and a medley of vegetables from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 550 g waxy potatoes
- 4 tbsp olive oil
- 250 g zucchini
- 1 onion
- 2 Garlic cloves
- 2 sprigs thyme
- 350 g swordfish fillet (ready to cook, skinless)
- 7 eggs
- Salt
- ground pepper
- nutmeg
- a splash lemon juice
Instructions
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1.
Peel, wash, and slice the potatoes thinly or into rounds. In a hot pan with oil, sauté the potato slices, turning occasionally, for about 8 minutes.
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2.
Wash and trim the zucchini, then slice it thinly or into rounds. Peel and finely chop the onion and garlic. Rinse the thyme sprigs, shake dry, strip leaves from stems, and finely chop. Wash the swordfish, pat dry, and cut into bite-sized pieces. Beat the eggs and season with salt, pepper, and nutmeg.
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3.
Add the zucchini, thyme, onion, and garlic to the potatoes and cook together for about 3 minutes. Stir in the swordfish, season with salt and pepper, add a splash of lemon juice, then pour the eggs over everything. Let it set over medium heat, slide the omelette onto a plate, flip it in the pan, and cook the second side for 5–6 minutes until golden brown. Remove, cut into pieces, and serve.
