Instead of slicing and deep frying the potatoes in the Spanish way, this easy recipe microwaves then grates the potatoes. This not only cuts the amount of fat but also gives a lovely crunchy surface to this omelette.
Ingredients
- 4 large potatoes, about 700g
- 2 tbsp olive oil
- 6 eggs, lightly beaten
Method
- 1. Pierce the potatoes several times with a fork and microwave on high (900W) for 10 minutes. Leave for 5 minutes to cool slightly. Peel away the skins, then grate the semi-firm potatoes into a bowl.
- 2. Preheat the grill. Heat the oil in a frying pan over a medium heat, add the potatoes and spread evenly in the pan. Fry for a few minutes until golden underneath. Pop the pan under the grill for 5 minutes to brown the top. Return the pan to a medium heat on the hob. Pour in the egg and cook for 5 minutes, until golden underneath. Put the pan under the grill again for 1-2 minutes until the egg is just set.
- 3. Cut the tortilla into wedges and serve with carrot and pepper sticks, and some Little Gem lettuce leaves.
Nutritional info
Per serving: 313kcals, 15.6g fat (3.6g saturated), 15.5g protein, 29.8g carbs, 1.5g sugar, 0.4g salt
Chef's tip
Eating greens doesn’t always go down well with kids. After you’ve cooked this a few times, try sneaking in some veg. You could start off with some peas, blanched broccoli or sliced leeks.