SPANISH OMELETTE

Suitable for cooked potatoes, cooked or leftover ham or bacon, cooked vegetables, old or hard cheese

INGREDIENTS:

1 tablespoon vegetable oil

1 red or white onion

Streaky bacon/ leftover ham/ chorizo – chopped (optional)

3 cooked potatoes

100g cooked vegetables (such as peas, French beans, courgettes, leeks)

3-4 eggs

3 tablespoons of milk

50g grated Cheddar cheese

Salt and pepper to taste

METHOD:

Break the eggs into a bowl, add milk, salt and pepper and beat with a fork until blended.

Heat the vegetable oil in a deep, non-stick frying pan over a medium heat.

Add onions and fry gently until they are translucent and slightly brown.

Add the bacon or ham or chorizo and cook for about three minutes.

Chop the cooked potatoes into chunks and add these to the frying pan, stirring all the time.

Add any leftover vegetables and heat through.

Add the egg mixture to the pan and add the grated cheese on top

Lower the heat and cover the pan with a lid.

Cook the omelette for about 12 minutes until the egg has hardened.

Remove from the heat, cut the omelette into wedges and serve immediately.

Recipe taken from Eat Well, Waste Less guide produced by Recycle For Gloucestershire