Spanish Potato & Vegetable Omelette

Ingredients

• 500g Queen potatoes, peeled & sliced thinly
• 2 Tbsp. extra-virgin olive oil
• 1 tsp olive oil (to cook the omelette)
• 2 cloves of garlic, chopped
• 1 onion, sliced
• 1 cup leeks, sliced
• 2 cups kale, chopped finely
• 1 cup cauliflower or broccoli, chopped
• 1 red pepper, sliced
• 2 tbsp chopped flat-leaf parsley
• 6 eggs
• Sea salt & pepper

Method

For the vegetables

1. Heat at medium/high heat, the extra-virgin olive oil in a large frying pan, add the potatoes, garlic, onion, leeks, kale, cauliflower, red pepper and seasoning, stew gently, partially covered, for 15-20 mins, stirring occasionally until the potatoes are cooked.
2. Beat the eggs separately in a large bowl, then stir in the potatoes and vegetables with the parsley, season with sea salt and pepper.

To cook the omelette

1. Heat a medium frying pan to fit all the mix of the omelette. Add a teaspoon of oil to the pan and spread well to avoid the omelette sticking to the pan.
2. Tip everything into the pan and cook on a medium heat, for 5-8 minutes, using a spatula to shape inwards the corners of the omelette.

To flip the omelette

1. When almost set, carefully, invert on a plate and slide back into the pan and cook for 4-5 minutes. Alternatively, you can cook the omelette directly under a hot grill in the oven.
2. Slide gently on to a serving plate and serve with a fresh green salad.