get the omelette uop ya

Spanish Omelette

 

Ingredients

Solesta Olive Oil - 1 tbsp
1x 150g pack Alpenmark Ham Cubes
1x onion - peeled and chopped
1x 6 pack Merevale Medium Eggs
50ml Cowbelle Semi Skimmed Milk
1x 300g tin Sweet Harvest Sliced Mushrooms - drained
100g Frozen Four Seasons Garden Peas
200g Frozen Champion Potato Wedges, defrosted in the microwave for 1 minute
50g Bishops Land Mature White Cheddar Cheese - grated

Method

In a large frying pan add a tablespoon of olive oil

Fry the ham cubes and chopped onion for a few minutes

Break the eggs into a mixing bowl, add the milk, season with salt and pepper then whisk to combine

Pour the mixture into the frying pan along with the mushrooms, peas and chopped wedges

Cook on a low heat, moving the mixture around with a wooden spatula until the omelette begins to set

Sprinkle over the grated cheese and put the pan under a hot grill to cook until set

Serve in wedges with 1x 200g bag fresh salad leaves.

 

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