Easy and delicious, this Spanish Omelette is perfect for fussy eaters.
2 tbsp Olive Oil
2 Medium Red Onions, thinly sliced
1 Sweet Pointed Pepper, deseeded and finely chopped
500g Potatoes, peeled and diced into 1cm cubes
6 Medium Free Range Eggs
½ bag Baby Leaf Salad
100g Cherry Tomatoes, halved
Heat the oil in a large, heavy-based saucepan.
Fry onions over a medium heat until soft, then add pepper and potatoes. Cover and cook gently over a low heat for 15-20 minutes, stirring regularly, until the potatoes are cooked through.
Place the eggs into a small mixing bowl, season and whisk together.
Pour the egg mixture over the vegetables and cook on a medium heat until the sides and top of the omelette are just set.
Cook the other side until golden brown by sliding the omelette onto a plate, placing the saucepan over the top and flipping over. (Alternatively, place under a hot grill for a couple of minutes to set the top.)
Place the salad leaves into a bowl and scatter over the cherry tomatoes.
Slide the omelette onto a plate and serve immediately alongside the salad.