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| LIGHT & HEALTHY |
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SPANISH TORTILLA
PREP TIME 20 MINS COOKING TIME 30 MINS SERVES 4 – 5
INGREDIENTS
1 cup broccoli, coarsely chopped
1 cup potatoes, peeled and coarsely chopped
4 tbsp olive oil
1 large tomato, diced
1 cup tinned or fresh button mushrooms, coarsely chopped
4 tbsp parmesan cheese, grated
5 eggs
Salt and pepper to season
METHOD
1. Place potatoes and broccoli
in a medium sized saucepan
and barely cover with water.
Cook on medium heat, stirring
occasionally, until potatoes and
broccoli are tender and most of
the liquid has evaporated. Season
lightly with salt. 2. Heat 2 tbsp olive oil in a medium
sized non-stick pan over medium
heat. Add mushrooms and
tomatoes and season lightly with
salt and pepper – cook until most
of the liquid has evaporated. Add
the cooked potatoes and broccoli
and mix well. 3. Beat eggs with a fork and stir in
parmesan and cooked vegetables.
Wipe frying pan with paper towel
and heat an additional 2 tbsp
of olive oil over medium heat.
Pour in egg/vegetable mixture
and turn down heat to low. Cook
undisturbed for 15 – 20 minutes
or until omelette is set and the
base is golden brown. 4. Place a large plate over the pan
and turn omelette over. Cook to
brown other side – another 10
minutes or so. Transfer omelette
onto serving plate and cut into
wedges for serving.
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