Spanish Olė! OmeletteAn excellent meal for when you need food in a hurry, this Spanish omelette packs in plenty of veg with a fluffy finish.
400g new potatoes, scrubbed and cut into 5mm slices
150g frozen peas
4 tbsp vegetable oil
1 large onion, halved and thinly sliced
2 large garlic cloves, crushed
6 large eggs
4 tbsp chopped fresh parsley
200g lean cooked ham, about 5mm thick, chopped
3 whole tomatoes, sliced
100g grated cheddar cheese
Bring a large pan of lightly salted water to the boil. Add the potatoes and peas and return to the boil. Reduce the heat and simmer for 3 minutes or until the potatoes are just beginning to soften. Drain and set aside.
Heat 2 tbsp of the oil in a 25cm frying pan. When the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes. Add the garlic and continue cooking for a further 2–3 minutes until the onion is soft, but not brown. Add the potatoes and peas to the pan and continue frying, stirring, for 5 minutes or until the potatoes are tender. Remove the pan from the heat.
In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potato, onion and pea mixture.
Place the frying pan back over a medium heat, add the remaining oil and swirl it around. When the oil is hot, pour in the egg mixture, spreading it out evenly and place the sliced tomatoes and grated cheddar cheese on top. Cook the omelette for 2–3 minutes on a low heat, shaking the pan frequently, until the base is set.
Use a spatula to loosen and lift the edges of the omelette, allowing the uncooked egg mixture to run underneath. Meanwhile preheat the grill to medium.
Place the pan under the grill
and continue cooking the omelette for 2 to 3 minutes until it is golden brown
and set. Slide the omelette out of the
pan onto a board and leave to cool for 2–3 minutes. Serve cut into wedges