Spanish Omelette

Serves 4 (273 calories per serve)

Nutritional Info (per serve): Protein - 15g; Carbohydrates - 21g; Fats - 12g

Ingredients

• 1 tbsp Extra Virgin Olive Oil

• 50g Spring Onion, diced

• 1 tsp Minced Garlic

• 300g Potato, sliced thinly

• 8 Eggs

• 100g Red Capsicum, diced

• 100g Cherry Tomatoes, halved

• Salt and Pepper (optional)

Instructions

1. Heat the oil in a frying pan over medium heat. Add the spring onions, garlic and potato slices and cook for approximately 10-minutes or until the potatoes become a little crispy and the onions have softened.

2. Mix the eggs in a bowl and season with salt and pepper.

3. Add the eggs to the potato mix and cook on a low heat for approximately 8-minutes.

4. Put a plate on top of the frying pan (big enough so it covers it) and carefully flip the pan upside down whilst holding the plate, sliding the omelette back in to the frying pan so it is now cooking the other side.

5. Cook for another 5-6 minutes, so the eggs are cooked through.

6. Serve on its own or with a side salad.

   Tip 1: This is great for lunch, dinner OR even for breakfast!

   Tip 2: Increase the protein by adding bacon or ricotta. Add the bacon in step 1, otherwise add ricotta in step 4.