Spanish Omelette Pastry Recipe

This pastry recipe features eggs, potatoes, tomatoes and peppers with subtle spices - a great snack, kid's lunch or quick dinner, hot or cold.

Serves 4


4 oz. scrambled eggs

3 oz. potatoes, peeled and diced

2 oz. tomatoes, diced

2 oz. green peppers, deseeded and diced

8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles

1 tsp. salt

1 tsp. black pepper

½ tsp. cilantro

1 tbsp. sour cream

1 tsp. Paella seasoning

1 egg, beaten


Preheat oven to 400 F (200 C). In a bowl, combine scrambled eggs, potatoes, tomatoes and green peppers. Set aside.

In a separate bowl, thoroughly mix salt, black pepper, cilantro, sour cream and Paella seasoning. Add egg mixture. Mix well.

Using half the beaten egg, brush the edges of each pastry circle. Spoon equal amounts of egg mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges.

Brush pastries with remaining beaten egg. Bake for 25 -30 minutes in the center of the oven until golden. Serve hot or cold as a snack, kid's lunch or quick dinner with a salad.

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