Week 1 - Spanish Tortilla Omlette

For the first week I made an omelette using a family recipe.  It's extremely healthy - low in fat and high in protein. 


[Serves 4-6]

Ingredients

3 tsp sunflower oil

8 eggs

1 large onion

Salt & pepper to taste

2 garlic cloves

Dried parsely

Dried thyme

Mushrooms

Sweetcorn

Broccoli

New potatoes (cooked)


Heat the oil in a large pan, add the chopped onion and fry lightly for approximately 10 minutes until softened.

Add mushrooms, salt & pepper, thyme & parsely.  Fry gently and stir for another 10 minutes.

Add the crushed garlic cloves and stir into the mixture, fry gently for 2 minutes.

Add the sweet corn & sliced potatoes.  

Turn heat down to low.  Meanwhile, beat the eggs in a bowl, add some salt & pepper.  Then pour the mixture into the pan, stirring into the ingredients making sure everything is covered and spread out evenly.   Allow to cook for 5 minutes, then transfer the pan to a medium heated grill (to cook the top).  Allow to cook for 5-10 minutes and remove when the top is browning and the omelette is firm to touch.

I can be sliced and served by itself, or as part of a larger meal.  I baked some salmon fillets and steamed some carrots to accompany it.  

Any leftover omelette can be put in an airtight container in the fridge and consumed the following day, hot or cold.












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