Spanish Omelette

Serves 2
Preparation and Cooking time - 10 minutes


450g potatoes peeled and sliced
1 teaspoon olive oil
1 red onion, diced
½ green pepper, diced
1 tablespoon fresh parsley, chopped 
4 large eggs
½ tablespoon grated Parmesan
Black pepper


1. Cook the potato in boiling water until tender
2. Cook the onion and pepper in a frying pan with the oil until softened
3. Add the potatoes and gently combine 
4. Beat the eggs in a bowl, add the parsley, parmesan and black pepper and mix thoroughly
5. Pour into the frying pan and allow the bottom of the egg mixture to set – about 3 minutes
6. Finish by cooking under a hot grill taking care not to burn the omelette - another 3 minutes 
7. Serve with salad vegetables.     

Per 100g (without salad)

Medium fat, low saturates, low sugar, low salt

Per portion (without salad)

Energy: 447 Kcals/1863 Kjoules Fat: 16.6g Saturates: 4.7g Salt: 0.7g