Tortilla with Sweet Peppers
1 large onion, chopped (150g)
3 cloves garlic, sliced
1 teaspoon olive oil
300g potatoes, parboiled and sliced thinly
1/2 Ramiro sweet red pepper
1 teaspoon fresh thyme
4 large free range, organic eggs
Use a non-stick saute pan, about 9" in diameter.
Saute garlic and onions over low heat in the olive oil until softened. Add the pepper, cut onto fine strips and saute for another 5 minutes. Add the thyme and seadon to taste with salt and pepper. Beat the eggs together and pour over the vegetables. Shake the pan to settle all the ingrediants into disperse the egg throughout the vegetables. Cook over low heat, shaking ocassionally, until the eggs are set and the underside is browned (about 20 minutes).
Invert the pan onto a plate and turn out the tortilla. Cut into 4 wedges and serve hot or at room temperature.
Served with 200g steamed asparagus, 75g steamed fine beans and 200g baby courgettes, cut into strips and sauteed with lashings of black pepper.
Nutrition info (including vegetables)
Calories (kcal) 470.1
Protein (g) 30.5
Carbohydrate (g) 46.3
Fat (g) 19.3
Nutrition info (tortilla alone)
Calories (kcal) 368.1
Carbohydrate (g) 36.8
Protein (g) 19.9
Fat (g) 16.9
Fibre (g) 3.4
Fibre (g) 10.5
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