Spanish Omelette makes fab easy peasy dinner or lunch. Serve with a green salad, some crusty French bread and a glass of chilled white wine. It tastes just as great the next day cold too - perfect for lunchboxes!
First chop up the new potatoes into cubes of about 1cm (½inch) or less. Pop these in a pan with a teaspoon of salt and cover with boiling water. Bring back to the boil, turn down and cook for 10 minutes or until cooked. (You can, of course, use leftover potato from a previous meal.)
Put the oil in a medium size frying pan (make sure you use one that is ok to go under the grill) and add the sliced onion. Gently sweat on a medium heat, stirring occasionally, until just beginning to colour then add the garlic and fry for 1 more minute. Turn the heat off until the potatoes are done.
Check to make sure the potatoes are cooked through and then drain and leave to steam dry for a minute or two. Turn the heat under the onions back on and add the potatoes. Cook on a gentle heat until the potatoes begin to get a little colour but don’t allow the onions and garlic to burn.
In a jug or bowl, crack open the eggs and mix with a fork. Add the milk, grated cheese, salt and pepper and stir again.
Turn the heat up to medium under the onions and potatoes and pour in the egg mixture. Stir to mix the eggs and the vegetables together then leave well alone! Turn the heat down to the lowest possible setting and leave for five minutes.
After five minutes turn the grill (broiler) on and pop the whole pan under the grill. Grill for 5 minutes until it's golden brown on top.
I like to serve this with a salad of mixed leaves and baby tomatoes and some crusty bread. Any leftovers can be popped in the fridge and eaten later as a little snack or for lunch the next day.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.