Spanish Vegetable Omelette & Creamy Scramble from Leftover Veggies

Combine leftover cooked veggies with fresh eggs for an effortless gourmet meal.

1. Spanish Countryside Veggie Omelette (Tortilla Paisana)

Whisk 4 eggs, fold in all chopped leftover veggies (zucchini, peppers, peas, potatoes), and cook in a hot skillet until golden and juicy inside.

2. Creamy Scrambled Veggies & Diced Ham

Sauté veggies with ham cubes for 2 minutes, pour in whisked eggs, and scramble gently over low heat until soft.