Our Recipes

Spanish Omelette

Cut tomato in half and squeeze out the seeds and liquid. Dice tomato. Wash mushrooms and spinach. Heat half the oil in a non-stick pan and cook mushrooms for 3 minutes. Transfer mushrooms to a bowl. Add spinach to pan and cook until wilted. Transfer spinach to a colander. Beat eggs in a bowl and season with salt and pepper. Heat remaining oil in a 20cm non-stick frying pan. Add beaten eggs and diced tomato. Allow the eggs to set in the pan for about 10 seconds before stirring the eggs for a few seconds using a flat wooden spoon. Spread the mushrooms and spinach over the omelette and gently press the vegetables in a little. Sprinkle with chives and continue to cook until the egg is all set.

Spanish Omelette Ingredients
Ingredient Quantity Description Stallholders
Oil1 tablespoonolive
Spinach2 cupsleaves
Tomato1 large
Pepper4freshly ground, black
Chives2 tablespoons

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