Spanish Omelet With Vegetables -

Spanish Omelet With Vegetables

Ingredients

2 tbsp (30 ml) olive oil, divided
2 firm medium potatoes
1 red pepper
1 small eggplant (aubergine)
1 onion
1 clove garlic
2 eggs
Salt and freshly ground pepper
2 tbsp (30 ml) chopped fresh parsley

Details

Serves: 2

Method

Slice the potatoes. Heat 1 tbsp (15 ml) of the olive oil in a skil­let (frying pan). Add the potatoes and brown on medium heat, turning often. Dice the red pepper and egg­plant. Chop the onion and garlic. Combine the vegetables and garlic with the potatoes and sauté for 10 minutes, stirring often. Season lightly with salt and pepper. Leave to cool.

Whisk the eggs with a little salt, a pinch of pep­per and the parsley. Stir in the potato-vegetable mixture. Heat 1 tsp (5 ml) of the oil in the skillet. Pour in the egg mixture and spread smooth. Let it set on low heat. Gently shake the skillet back and forth, adding a little oil if necessary, and flip it over. Cook until golden on both sides, divide into quar­ters and serve immediately.

TIP:- A green salad goes well with this dish.

Per serving:- approx. 221 calories 11 g protein, 17 g fat, 18 g carbohydrates

Related food category:

• Vegetable and Side Dishes