TRAINING DATES: Confidence 2 Cook Training for Trainers: 14th & 15th January 2020 (Huntly), 11th-12th February 2020 (Aberdeen City). For More Information, Click on News

Leek and Potato Spanish Omelette

Dunrobin Valley Leek and Potato Spanish Omelette Dunrobin Valley Leek and Potato Spanish Omelette Dunrobin Valley Leek and Potato Spanish Omelette

Ingredients (serves 1)

  • 1 Teasp Olive Oil
  • 1 Small Leek (washed and chopped)
  • 2 Eggs
  • Pinch of Black pepper
  • 2 Tablsp Semi Skimmed Milk
  • 1 Medium Potatoes (peeled, cubed and boiled)

Method

Pre-heat the grill

  1. Heat half the oil in a small frying pan and cook leek till soft, remove from pan.
  2. In a bowl beat the eggs, black pepper and milk together.
  3. Heat the remaining oil in a small frying pan, add the potatoes and leek. Pour over the egg mixture and cook over a medium heat till egg starts to set.
  4. Place the pan under the grill till the egg is cooked.
  5. Tip onto a warm plate and serve
  • Serve with a mixed salad or seasonal vegetables

A 300g serving contains:

  • Energy 790kJ 189kcal 9%
  • Fat 5.9gLow 8%
  • Saturates 1.1gLow 5%
  • Sugar 3.3gLow 4%
  • Salt 0.56gLow 9%

of an adults reference intake.

Typical values per 100g: 263kJ/63kcal

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