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Spanish omelette

Fluffy vegetarian tortilla is a great meal to make with older children- this one's filled with peppers and potatoes

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 308
  • Carbohydrates 24.8
  • Saturated Fat 5
  • Sugar 4.8
  • Protein 17.7
  • Fat 15.2
  • Fibre 3.8
  • Salt 0.6

Nutrition per serving

  • Calories 308
  • Carbohydrates 24.8
  • Saturated Fat 5
  • Sugar 4.8
  • Protein 17.7
  • Fat 15.2
  • Fibre 3.8
  • Salt 0.6

Ingredients

  • 500g waxy potatoes, such as Charlotte
  • knob of butter
  • 2 small onions, finely sliced
  • 1 red pepper, finely chopped
  • 8-9 eggs
  • 1 x 25g pack chives

Tip

Cooking with kids
This recipe is suitable for children between the ages of 9 and 14 years with careful supervision. It involves knives, hot pans and boiling water so please step in where necessary to help them to cook this safely.

Method

  1. Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.

  2. Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.

  3. Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.

  4. Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.

  5. Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

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