Spanish omelette
Fluffy vegetarian tortilla is a great meal to make with older children- this one's filled with peppers and potatoes
Difficulty and servings
Serves 3 - 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian, Gluten-free
- Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
- 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.
- 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.
- 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.
- 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.
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.
PER SERVING (4)
308 kcalories, protein 17.7g, carbohydrate 24.8g, fat 15.2 g, saturated fat 5g, fibre 3.8g, sugar 4.8g, salt 0.6 g
Recipe from bbcgoodfood.com, October 2012.
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http://www.bbcgoodfood.com/recipes/2685647/
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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
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Difficulty and servings
Serves 3 - 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian, Gluten-free
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
PER SERVING (4)
308 kcalories, protein 17.7g, carbohydrate 24.8g, fat 15.2 g, saturated fat 5g, fibre 3.8g, sugar 4.8g, salt 0.6 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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12 November 2012
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20 November 2012
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21 November 2012
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02 December 2012
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04 January 2013
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