Spanish omelette
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Make a meal of it with this hearty omelette, filled with potatoes, onions, courgettes and tomatoes and topped with Parmesan.
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Serves: 2
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
The Spanish even eat omelette sandwiched between chunks of crusty bread - tasty but fattening!
- 100g new potatoes
- 1tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1 courgette, chopped
- 2 tomatoes, skinned, de-seeded and roughly chopped
- 4 eggs
- 1tbsp milk
- 2tbsp freshly grated parmesan cheese
- Salt and freshly ground black pepper
Method
- Bring a lightly salted saucepan of water to the boil, add the new potatoes, reduce the pan to a simmer and cook the potatoes for about 12 mins, until tender. Drain, leave to cool and then cut into slices.
- Heat the oil in an 18-20cm non-stick frying pan. Add the onion and sauté for 2 mins. Add the chopped courgette and sauté for about 6 mins. When the courgette is cooked, add the tomatoes and cook for 2 mins, then stir in the sliced new potatoes.
- Beat the eggs together with the milk, Parmesan cheese and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 mins or until the eggs are set underneath.
- Meanwhile, preheat the grill to high. Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 mins until golden and set. When the omelette is cold, cut into wedges and wrap in foil.
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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