Packed with protein, this Spanish omelette makes a light and nutritious lunch for expectant mums. It’s also a great way to get children to eat eggs. Serve it hot or cold.
- 1tsp olive oil
- 300g King Edward potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1 red pepper, thinly sliced
- 6 eggs
- 50g Parmesan, grated
Heat 1 tbsp olive oil in a large frying pan and fry the onions and pepper until soft and golden. Tip out onto a plate.
Add 1 tbsp olive oil to the pan and heat. When the oil is really hot add the potatoes and turn them over so they all get a good coating of oil. Turn the heat down, season and cover the pan. Cook the potatoes gently for approx. 20 mins until tender – shake the pan occasionally to stop the bottom from browning too much.
Break the eggs into a large bowl, season and beat. Tip the cooked onions, peppers and potatoes into the bowl and mix. Heat 1 tbsp of olive oil in the frying pan and pour in the egg mixture. Turn the heat down and cook uncovered for 20-25 mins, until cooked through.
Sprinkle with grated cheese and cook under a hot grill until golden and bubbling.
Slide the tortilla out onto a plate and serve with a green salad, or you could follow Spanish tradition and pop a slice between some crusty bread.
Each portion contains:
of your guideline daily amount