French omelette with tomato salad
Spain's go-to quick supper: a two-egg omelette per person, soft in the middle, with sliced tomatoes dressed with olive oil and salt. Tuna, ham and cheese, or just cheese are popular fillings.
- 20 minTime
- 20 minHands-on
- 4Portions
- ≈ €0.95per portion
- 310kcal per portion
Ingredients for 4 portions
- 8Eggs
- to tasteSalt
- 2 tbspOlive oil, for frying
On the side
- 600 gTomato, sliced
- 2 tbspOlive oil, for the tomatoes
Method
- Slice the tomatoes and arrange them on a plate. Season with salt and drizzle with olive oil.
- Beat the eggs with a pinch of salt.
- Heat a little of the oil in a small (20 cm) non-stick frying pan over a medium heat. Pour in a quarter of the eggs and shake the pan as they set, about 1 minute, then fold the omelette in half or roll it up. Make four omelettes.
- Serve the omelettes straight away with the tomatoes.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
