This recipe uses leftover potatoes and vegetables that need eating up. You can put in what you like really; use your imagination and create your own unique omelette. Naturally gluten and wheat free, it is a nutritious light lunch that can be packed with loads of goodness.
Diet: Gluten and Wheat Free
- 400g new potatoes
- 5 eggs
- 1 onion - sliced
- 1 red pepper - de-seeded and sliced
- A glug of extra-virgin olive oil
- Knob of butter
- 3 tbsp chopped flatleaf parsley
- 75g cheddar cheese - grated - optional
- Salt and freshly milled black pepper
If you are not using leftover potatoes, scrape or peel the potatoes. Place in a pan and boil for 15 minutes, until tender. When they are cool enough to handle, cut them into thick slices.
Pre-heat the grill to medium. Heat the oil and butter in a large non-stick frying pan, add the onions, courgette, mushrooms and pepper and fry on the hob gently for 5-6 minutes until soft. Tip in the sliced potatoes and season well.
Beat the eggs in a clean bowl and then stir them into the potato and vegetables and sprinkle in the parsley. Mix around the pan, making sure the potatoes and vegetables are spread out evenly. Cook on a moderate heat for 3-4 minutes.
When the omelette is cooked on the bottom (using a fish slice, you can take a peek underneath) remove from the hob and place under the pre-heated grill to cook the top. Alternatively, you can flip the omelette over (invert on a plate and slide back into the pan) and cook on the other side until firm and cooked through.
It is not traditional to have cheese on top of a Spanish omelette, but my family insist on it! Place the grated cheese over the top of the omelette for the last couple of minutes and continue grilling until bubbling.
Try adding in some cooked baby corn, spring onions, leeks or asparagus. Capers, mixed herbs, olives, sundried tomatoes and fried chorizo will give the omelette a Mediterranean feel. The combinations are endless.