Spanish Omelette

Ingredients

10.5oz/300g new Potatoes
3.5oz/100g frozen Peas
6 large free range Eggs
4 Spring Onions
1 Red Pepper
Fry Light
Salt and freshly ground Black Pepper

Preparation

Chop the spring onions, deseed and dice the red pepper, boil and drain the frozen peas, boil the potatoes until nearly tender and drain then cut up into cube size pieces.

Spray a frying pan with Fry Light and on a medium heat, cook the spring onions and red peppers until they are tender. Increase the heat and add the potatoes, cook for about 2-3 minutes, add the peas and stir to mix thoroughly.

Preheat the grill and in a bowl. beat the six eggs and season with the salt and pepper to preferred taste. Pour the beaten eggsover the top of potato mixture in the frying pan, lower the heat and do not stir.

When almost cooked, place the frying pan under the grill and cooked until set, or until golden.

Cut into wedges (like you cut pizza) and serve with a large green salad, can be eaten hot or cold.

Sin value per serving:

Green Day - FREE