Leek and potato Spanish omelette

A tasty meal that's ready in minutes – cooking for one couldn't be easier
4 ratings
Recipe by: Rachel Clark | Health Promotion Manager

If I'm spending a night in alone, I like to prepare simple meals and this is one of them! This omelette is tasty and filling – perfect with a side of vegetables.



  • 100g potatoes, peeled and cubed
  • 1 small leek, trimmed, washed and chopped
  • 2 eggs
  • 2 tablespoons semi-skimmed milk
  • 1 teaspoon chopped chives
  • 1 teaspoon olive oil
  • Freshly ground black pepper
15 minutes

Nutrition information (per serving)

5 A DAY:
  1. Boil the potato cubes in a pan of water for 5 minutes, then add the leek and cook for a further 3 minutes, until just tender. Drain well.
  2. Beat together the eggs, milk and chives.
  3. Heat the oil in a 20cm non-stick frying pan and arrange the leek and potato over the base. Pour the egg mixture over the top and cook over a medium heat until the edges of the egg mixture start to set.
  4. Pre-heat the grill to a medium heat. Place the pan under the grill to set and finish cooking the top of the omelette. If possible use a pan with a metal handle, but remember this will get hot under the grill! If you don’t have a metal handled pan, wrap the pan handle with several layers of tin foil. Don’t forget to use an oven glove.
  5. Remove from under the grill and leave to stand for a minute before carefully turning out on to a warmed serving plate and cutting into wedges to serve.
This recipe is great for using up leftover cooked potato – just chop into cubes and add straight into the frying pan. Similarly, it is also a great way of using vegetables you may have left over from earlier meals.