Kale and potato omelette
Average rating:
This Spanish-inspired dish can be eaten at any time of the day and tastes great
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Prep time: 10 mins
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Cooking time: 18 mins
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Serves: 2
Ingredients
Sprinkle with toasted pine nuts and serve either hot or cold with a crisp green salad.
- 350g (12oz) medium waxy potatoes, diced
- 1tbsp olive oil
- 175g (6oz) onion, sliced
- 75g (3oz) kale, shredded
- 6 medium eggs, beaten
- 75ml (2 1/4fl oz) milk
Method
- Boil the potatoes for 8-10 mins until tender, then drain.
- Meanwhile, heat the oil in a 24cm frying pan and fry the onion and kale for 7-8 mins. Add the potatoes.
- Mix together the eggs, milk and seasoning. Pour into the frying pan and cook gently, covered for 7-8 mins, finishing under a preheated grill for 1-2 mins until cooked throughout.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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