Spanish Omelette with Rosemary

Knowing how to make a good omelette is a great standby. Serve this Spanish Omelette for brunch with fresh bread, or for a light meal add salad on the side.

Prep Time:
Cook Time:

How to Cook

  1. Preheat the grill to 225°C.
  2. Heat the butter or oil in an oven-proof frying pan over low heat. Add the onion and capsicum and cook without browning until the onion is soft. Add the cooked potatoes and Gregg's Rubbed Rosemary. Cook for a further 2 to 3 minutes or until the potatoes are golden.
  3. Beat the eggs with the water, Gregg's Garlic Salt, Gregg's Ground Paprika and freshly ground Gregg's Whole Black Peppercorns. Add the egg mixture to the pan. Cook the omelette, using a spatula to gently pull the omelette from the sides of the pan to allow the raw egg to run down to cook. When the base is firm, grill until the egg is firm and cooked. Sprinkle the grated cheese on top and grill until the cheese has melted.
  4. Sprinkle with chopped parsley before serving.


  • 1 Tbsp butter or oil
  • ½ red onion, diced
  • ½ large or 1 small green capsicum, diced
  • 2 cooked potatoes, diced
  • 2 tsp Gregg's Rubbed Rosemary
  • 6 eggs
  • ¼ cup water
  • 1 tsp Gregg's Garlic Salt
  • ½ tsp Gregg's Ground Paprika
  • ½ tsp Gregg's Whole Black Peppercorns, freshly ground
  • ½ cup grated cheese
  • 2 Tbsp chopped, fresh parsley

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