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.

buyitflauntitthrowit