Try this Spanish-style omelette which uses the most of deli ingredients to create a budget-friendly dinner.
- Heat oil in a 5cm-deep, 22cm round (base) non-stick, ovenproof frying pan over medium heat. Add potato. Cook, stirring, for 10 minutes or until tender. Remove from heat. Drain on paper towel. Cool for 10 minutes. Reserve 1 tablespoon oil in pan (carefully discard remaining oil).
- Preheat oven to 180C/160C fan-forced. Whisk eggs, milk and chives in a bowl. Season with salt and pepper.
- Heat reserved oil in frying pan over medium-high heat. Add potato to egg mixture. Stir to combine. Add to pan. Gently shake pan to spread egg mixture evenly. Reduce heat to low. Cook, without stirring, for 5 to 8 minutes or until edges are firm.
- Transfer pan to oven. Bake for 15 to 20 minutes or until top is light golden and omelette is just set. Stand for 5 minutes. 5 Using a spatula, loosen omelette around edge of pan. Turn out onto a serving plate. Working quickly, spread with sour cream. Top with ham, olive and tomato. Sprinkle with parsley. Serve immediately.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set