Spanish omelette
A Spanish classic: have it with a salad for a delicious light lunch.
Serves: 1 adult Time: 45 minutes
Ingredients
- 1 medium potato, peeled and cubed
- 1 teaspoon oil
- 1 small onion, finely chopped
- ½ red or green pepper, finely chopped
- 1 clove garlic, finely chopped
- 25g frozen peas
- 2 tomatoes, peeled and chopped
- 2 medium eggs
Method
- Boil the potato for 8–10 minutes.
- While the potato is cooking, heat the oil in a frying pan and fry the onion, pepper and garlic for a few minutes, until the vegetables are soft. Add the peas, drained potatoes and tomatoes.
- Next beat the eggs together in a bowl and pour into the frying pan over the vegetables.
- Cook for another 5 minutes, then place under a grill on medium heat for 3–5 minutes until the egg has set and the top is golden brown.
Cook’s tips
- Make sure the eggs are within their best before date and are cooked completely through.
- For younger babies, when you’re introducing solids after six months, you can make the omelette easier for them to eat by ma
shing it up.
| % of your Guideline Daily Amount (GDA) |
Adult GDA | ||
| Energy | 339 kcal 1424 (kJ) | ||
| Fat | 17.8g | 25% GDA | 70g |
| Saturates |
5.8g | 29% GDA | 20g |
| Sugars | 6.8g | 8% GDA | 90g |
| Salt |
0.5g | 8% GDA | 6g |
Guideline Daily Amounts (GDAs) are guidelines about the approximate amount of particular nutrients and calories required for a healthy diet.
