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Spanish omelette
This classic Spanish tortilla is traditionally served in wedges, mix with some fresh salad and olives for a great light lunch
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Each serving contains:
LOW
SALT
0.5g
LOW
SUGAR
6.8g
LOW
SAT
5.8g
MED
FAT
17.8g
Ingredients
switch to imperial- 2 medium eggs
- 1 tsp oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 25g frozen peas
- 2 tomatoes, peeled and chopped
- ½ red or green pepper, finely chopped
- 1 medium potato, peeled and cubed
Method
Boil the potato for 8-10 minutes.
While the potato is cooking, fry the onion, pepper and garlic for 5 minutes, until the vegetables have softened but not coloured. 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 medium grill for 3-5 minutes until the egg has set and the top is golden brown.
Nutritional information
| Nutrient | Per 100g | Per 398g portion |
|---|---|---|
| Energy | 87 kcal (365 kJ) | 339 kcal (1424 kJ) |
| Protein | 5.3g | 20.4g |
| Carbohydrate | 6.5g | 25.4g |
| (of which sugars) | 1.8g | 6.8g |
| Fat | 4.6g | 17.8g |
| (of which saturates) | 1.5g | 5.8g |
| Fibre | 1.5g | 5.7g |
| Sodium | 0.05g | 0.19g |
| Salt | 0.1g | 0.5g |
Allergy advice
Contains: egg
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start. At risk groups including young children, the elderly and pregnant women should avoid partially cooked eggs. Only use eggs that are within their 'best before' date.
