Spanish Omelette Bento, with recipe!

This bento is packed with leftover Spanish omelette from dinner the day before. It’s just as delicious cold the next day, and I love it with dill pickles.

Spanish omelette bento

Here’s the Spanish Omelette recipe!


  • 3 large potatoes
  • 200g ham
  • 100g frozen peas
  • 50g oak smoked / sundried tomatoes
  • 4 eggs
  • Salt and pepper
  • Cheddar cheese


  • Peel the potatoes and slice thinly. Wash to remove the starch, then fry vey lightly in olive oil to ensure the potato is slightly sealed and won’t stick.
  • Then remove to a microwave dish, cover and cook until tender. This is the cheat’s method for getting your potatoes completely soft without creating a crispy crust or sticking together and breaking apart. That way, they’ll be soft and melt into the egg when you bite into it.
  • Crack the eggs into a jug, then add the chopped ham, tomatoes and peas. Mix.
  • Add the hot potatoes to the egg, mix around, then return to the pan.
  • Once the bottom is well set, grate some cheddar cheese onto it and pop it in the oven on a low temp until set.
  • Then remove, leave for a few minutes and slice.

This will serve two for dinner with a portion left over for a bento, or will make around four large bento portions.

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