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Hey there! This week I’m sticking with the snack/lunchtime theme and the recipe is Spanish Omelette. This is a really cheap and easy lunch idea and great for encouraging your little ones to eat some vegetables.

The recipe can be tinkered with as you like – you can add any leftover vegetables you have in the fridge and sweetcorn and peas are great to use too. This will serve a family of 4.

Ingredients

100g Potatoes

1 tbsp Olive Oil

1 Small Onion, peeled and finely diced

1 Courgette, diced

2 Tomatoes, skinned and roughly chopped

4 Eggs

1 tbsp milk

3 tbsp Cheese

A little salt and pepper to taste

Method

1. Bring a pan of water to the boil and add the potatoes. Reduce the pan to a simmer and cook the potatoes for about 12 minutes, until they are tender.

2. Drain, leave to cool then slice.

3. Heat the oil in an 18-20cm non-stick frying pan. Add the onion and saute for 2 minutes, then add the chopped courgette and and saute for a further 6 minutes.

4. When the courgette is cooked, add the tomatoes and cook for 2 minutes, then stir in the sliced potatoes.

5. Beat the eggs together with the milk, cheese and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes, until the eggs are set underneath.

6. Meanwhile, preheat the grill to high. Place the frying pan under the grill with the handle sticking out and cook for 3 minutes until golden and set.

7. When cooked, you can eat hot or cold. Any leftovers can be wrapped and stored in the fridge for 3 days and used as a lunchbox item.

Have a great weekend and check back tomorrow for a Halloween craft idea!

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September 28 2013

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