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Spanish omelette

Prep 15 mins Cook 50 mins ● PERSONALPO­INTS: 1-8

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SERVES 4

● 400g waxy potatoes, cut into 3mm slices

● Calorie-controlled cooking spray

● 2 onions, thinly sliced

● 1 red pepper, thinly sliced

● 9 eggs, beaten

● Small handful fresh flat-leaf parsley

FOR THE SALAD

● 2 tsp olive oil

● 1 tsp balsamic vinegar

● 1 tsp lemon juice

● 100g rocket

● 250g cherry tomatoes, halved

● ½ cucumber, cut into ribbons with a vegetable peeler

PUT THE potatoes in a pan and pour over boiling water until just covered.

Bring to a simmer, then cover and cook for 15 minutes or until just tender, then drain and set aside.

Preheat the grill to medium. Mist a 23cm nonstick ovenproof frying pan with cooking spray and fry the onions for 6-8 minutes until soft, then add the red pepper and cook for another 5 minutes.

Mist the pan again with cooking spray and add the potatoes to the onions and pepper. Season to taste, then pour in the eggs and cook over a mediumlow heat for 10-15 minutes or until most of the egg has set – check you can lift up the bottom of the omelette with a spatula. Transfer the pan to the grill and cook for a further 3-4 minutes until the top of the omelette has set. Mix the olive oil, balsamic vinegar and lemon juice together in a small jug, then toss with the rocket, tomatoes and cucumber in a serving bowl. Scatter the parsley over the cooled omelette, then slice into wedges and serve with the salad.

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