Thick Spanish omelette with wholemeal bread and tomato salad
You need
- 6 eggs
- 400 g potatoes
- 1 onion
- 2 handfuls frozen peas
- 4 tomatoes
- 2 slices wholemeal bread
Method
- Slice the potatoes as thin as a pound coin and slice the onion. Cook them gently in 2 tablespoons of oil in a non-stick frying pan with a lid on for 15 minutes, stirring now and then, until soft but not brown. Add the peas for the last 2 minutes.
- Beat the eggs in a large bowl with a quarter teaspoon of salt. Tip in the hot potato mixture and stir.
- Wipe the pan, add 1 teaspoon of oil and put it on a medium-low heat. Pour the mixture in and cook for 8 minutes, until the edges are set and the middle is only slightly wobbly.
- Put the pan under a hot grill for 3 minutes, until the top is set and golden. This is easier than flipping it. Check the pan handle is safe under a grill.
- Rest for 5 minutes, then cut into 4 wedges. Serve 2 wedges with bread and sliced tomatoes dressed with a little oil and salt. Cool the rest and put it in the fridge.
Remember this: Cook the potatoes soft first, low heat for the eggs, finish under the grill.
Lunch tomorrow
Eat cold, in a wholemeal roll with tomato.
Other swaps
Gluten-free: gluten-free bread.
Contains
Cereals containing gluten (wheat), eggs. Bread can contain soya or milk. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 710 kcal | 34 g | 15 g | 5 g | 2.4 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.