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Spanish potato and pancetta omelette


  • 2 potatoes, peeled, parboiled, sliced
  • 1 onion, thinly sliced
  • 2 slices pancetta, diced
  • 6 eggs
  • 50g baby spinach
  • mixed salad to serve

Spanish potato and pancetta omelette

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Heat a large non-stick frying pan on medium. Spray with oil.

Cook potato slices for 3-4 minutes each side, until tender and golden. Transfer to a plate and set aside.

Add onion and pancetta to pan. Cook for 4-5 minutes, stirring occasionally until tender. Add to plate with potato and clean pan.

In a large bowl, beat eggs together and season to taste. Gently stir in spinach with potato, onion and pancetta.

Preheat grill on high. Spray pan generously with oil and heat on medium. Pour egg mixture into pan. Cook for 5-6 minutes until lightly browned and almost set.

Place pan under grill. Cook for 2-3 minutes until lightly browned and firm. Slide from pan and onto plate. Serve I wedges with salad.

Cook's tip

- If preferred, use chorizo in place of pancetta. Chorizo is a Spanish sausage, made from ground pork and seasoned with garlic and chilli. They are available from the deli section of your supermarket

- Meat can be omitted to make it suitable for vegetarians.

- Make a salad with mixed leaves, sliced cucumber and chopped tomatoes. Dress with fat free dressing if liked.

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