Madeleine Shaw's Spanish omlette
Skill level: Easy peasy
Costs: Cheap as chips
This is a new favourite of mine. Inspired by my wonderful boyfriend who suggested I do a take on a traditional Spanish tortilla. I love omelettes as they are something which you can eat at any time of day. However, instead of potatoes, I have used a parsnip which adds a little sweetness to the equation.
- 3 eggs
- 1 small parsnip
- 1 small red onion
- coconut oil
- salt and pepper
- 1 lemon
- 50g rocket
If you would like to go for a more traditional, savoury Spanish omlette, simply use a potato in place of the parsnip in this recipe.
- Thinly slice your parsnip and onion into slithers using a mandolin, a peeler or a sharp knife.
- First, place the onion into a frying pan with 1 TBSP of coconut oil, then sauté the onion for 5 minutes on a medium heat.
- Next, add the parsnip slithers into the pan and cook for a another 5-10 minutes until they are cooked through.
- In a separate bowl whisk all three eggs together with a pinch of salt and a grind of pepper.
- Tip the veggies into the bowl with the eggs.
- Add one other tbsp. of coconut oil to the pan then add the egg and vegetable mix back into the pan, give it a quick whisk so that the onion and parsnip is evenly distributed.
- Cook for a minute, until the under side is bronzed, then flip the omelette over (you can slide it onto a plate then flip it back over into the pan). We want it to still be gooey in the middle and not overcooked.
- Decorate with fresh rocket and lemon juice and serve hot.
- Tip: If you are feeling nervous, then pre-heat your the grill on your oven and pop the frying pan in the oven to cook the top of the omelette for a minute or so.
Madeleine Shaw is an ambassador for the Better with BRITA campaign. For more recipes, healthy tips and videos visit www.brita.co.uk/betterwithbrita