Spanish omelettes are good eaten hot or cold. You could cook this for your own supper and then wrap a piece up in foil and store in the fridge ready for your child's lunchbox the next day.
Girls start their growth spurt between the ages of 8 and 10 and boys start their growth spurt a little later, around the age of 12 years. Peak bone growth around the age of 12 in girls and around the age of 14 in boys. Children between the ages of 7 and 12 should be drinking two thirds of a pint of milk a day. One pot of yoghurt and 25g (1oz) hard cheese provides the same amount of calcium as one third of a pint of milk. Click here for more information about the importance of dairy products.
Spanish Omelette Ingredients
100g new potatoes
Bring a lightly salted saucepan of water to the boil, add the new potatoes, reduce the pan to a simmer and cook the potatoes for about 12 minutes, until tender. Drain, leave to cool and then cut into slices.
Heat the oil in an 18-20 cm non stick frying pan. Add the onion and sauté for 2 minutes. Add the chopped courgette and sauté for about 6 minutes. When the courgette is cooked, add the tomatoes and cook for 2 minutes, then stir in the sliced new potatoes.
Beat the eggs together with the milk, parmesan cheese and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes or until the eggs are set underneath. Meanwhile, preheat the grill to high. Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 minutes until golden and set. When the omelette is cold, cut into wedges and wrap in foil.
Makes 4 portions