19 July 2012

Spanish Omelette

Back home and back into our family routine and healthy eating!
I made the whole family (my version of ) a Spanish omelette for lunch on Monday and it went down really well with all of us.

Spanish omelette, or Tortilla Espanol, is a fantastic 'anytime of day' meal and is traditionally served here in Spain with just egg, potato and onion.
I added a few extras into my version - Gruyere cheese, sliced turkey breast and mushrooms.

To Make a Spanish Omellete -
Fry diced potato and onion in a non-stick pan, with some olive oil, until the onions are translucent and the potatoes are soft but not mushy. Add the mushrooms and turkey (if you  are adding them)
Beat some eggs together with 1 tbsp water and cheese. Season with salt and pepper.
Pour egg mixture over the potato mixture in the pan and let it cook until it is almost set.
Place the pan under a preheated grill until the top of the omelette is golden.
Leave for 5 minutes to cool and firm up before slicing and serving. 

Tip - cover the handle of the frying pan with foil before placing under the grill, to prevent it from burning.

 Have a look at Annabel Karmel's New Complete Baby and Toddler Meal Planner for a similar recipe

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