Spanish Omelette – dinner in under 30 minutes


Need a quick go-to dish that will have dinner on the table in under half an hour ? Maybe looking for a Sunday morning breakfast recipe or a lunch box alternative to sandwiches ?

Here it is – Spanish Omelette – full of crispy potatoes, sweet onions, garlic and fresh eggs – YUM.
Traditionally, the potato would be cut into slices and roasted with the onion and garlic before being added to the eggs. In order to speed things up I have altered the recipe but the results are still just as yummy.

Spanish OmeletteĀ 

3 large potatoes or sweet potato
1 large Spanish (red) onion
2 cloves garlic
olive oil
6 eggs
1/4 cup milk
salt and pepper
a good handful of parsley
a few sprigs of thyme (optional)

Method :
Heat a heavy based frypan and add a good splash of olive oil.
Cut potato into small cubes of about 1cm. Slice onions and garlic thinly.
Place potato in hot oil and fry for a few minutes until they start to soften. Add onion and keep cooking over medium heat until soft. When onions are soft and potato is crispy add garlic and cook for a minute or two. You don’t want to add the garlic too soon or it will burn and become bitter.
In a bowl whisk together eggs, milk, salt and pepper and herbs. Pour into frypan over potato and onions. Cook over a gentle heat for about 5-10 minutes checking regularly to make sure its not burning on the bottom. Once most of the egg has set you can either flip the omelette or, if you have an ovenproof pan, you can place in oven or under the grill to finish cooking the top.

Serve with a good grating of sharp cheese, a big salad and some avocado. This also goes well with a dollop of chutney or relish.

Sunday Brunch Hippy Pancakes

pancake sunday

No need to feel guilty about Sunday splurges when you try these. So yummy, so good for you. Full of chia, almonds, cinnamon and flax seed meal these pancakes tick all the boxes for essential fatty acids, blood sugar control, fibre and taste.

Team them up with some fresh or poached fruit and coconut yogurt for Sunday morning heaven.

Sunday Brunch Hippy Pancakes

3/4 cup plain flour
3/4 cup wholemeal plain flour
3 heaped teaspoons baking powder
2 tablespoons raw sugar
1 teaspoon salt
3 heaped tablespoons linseed (flax seed) meal
2 heaped tablespoons of almond meal or crushed almonds
1 heaped tablespoon chia seeds
1 tablespoon (yes tablespoon) cinnamon
1 cup milk – I like soy or almond for this recipe
2 teaspoons appleĀ cider vinegar
1/2 cup water
3 tablespoons rice bran oil
i teaspoon vanilla

In a bowl mix together milk, water, vanilla, oil and apple cider vinegar and whisk like crazy for a minute or so until fluffy.

In a separate large bowl mix together flours, baking powder, sugar, salt, chia, almonds, linseed meal and cinnamon. Whisk to combine well and make sure there are no lumps.

Add wet mixture to dry and stir till well mixed. leave to stand for 10 minutes.
I use coconut oil to grease frypan for health and because it tastes great but you can use butter if you prefer.
Fry in batches turning when bubbles appear on top of pancakes.

Makes about 20 good sized pancakes.