Spanish Omelette Stack.
Time: 15-20 mins (I know you need breakfast fast so let’s multitask!)
Ingredients:
3 small to medium new potatoes or (try carrot, sweet potato or even pumpkin)
1/4 red onion, sliced
2 birds eye chillies (or feel free to omit)
Handful of coriander
1/2 cup of frozen peas,
2 eggs,
Olive oil,
Fresh Lemon,
Salt & Pepper,
You’ll need a Frying pan, a microwave or (med saucepan)
Method:
First thing is to get those potatoes cooked, either nuke them in the microwave or boil in to water for 5-7 mins. They don’t need to be completely cooked through as you’ll finish them in the pan. Now’s a good time to chop the veg too.
Once cooked, throw them in the pan with some olive oil and get them nice and golden.
Add the red onion,
Along with the peas and the chopped chillies,
Season well and add the chopped coriander too,
Beat the two eggs and mix in to the veg, I like to swirl the pan to coat evenly. After a minute or two, switch the heat off and fold gently to make an omelette. I like to serve mine in a stack with attitude and lots of lemon and pepper!
