Green pepper, tomato and ham Spanish omelet


This omelet does not have a potato filling, other vegetables are used, and some cream is added for texture.


3 bell pepper (green, washed, seeded, cut into thin strips)
3 tomato (blanched, peeled, seeded, and diced)
2 sli ham (cooked or cured ham, cut into strips)
4 egg (lighlty beaten)
2 T cream
5 T olive oil
  seasoning (salt and pepper to taste)


  1. Heat up 3 Tbs oil, add peppers and diced tomato, cover and simmer on a low heat for 15 minutes. Drain.
  2. Beat together eggs and cream in a bowl. Add ham and cooked pepper and tomato to the eggs, season and mix.
  3. Heat 2 Tbs oil in a frying or omelet pan. Add the egg preparation and cook for 1-2 minutes.
  4. Turn over with the aid of a plate and cook for a further 1-2 minutes.
  5. Serve warm.


This recipe serves six people as a side dish, four as an appetizer or main, accompanied of a salad, and two people as main course.

You can easily turn this reckipe into a variation of a Spanish potato omelet by following the indications on Spanish omelets about how to cook the potatoes or how to flip over the omelet.

4 servings
Preparation time
Cooking time
Total time
35 minutes