In need of lunchbox inspo? Wrap a piece of Spanish Omelette in foil for your child’s packed lunch, for a nutritious & filling midday munch.
Did you know that runny or soft-boiled eggs are safe for babies / toddlers to eat? Find out more here
5 minutes plus cooling
100 g new potatoes 1 tbsp olive oil 1 small onion, peeled & finely chopped 1 courgette, diced or grated 2 tomatoes, skinned, de-seeded & roughly chopped 4 British Lion eggs 1 tbsp milk 2 tbsp freshly grated Italian hard style cheese salt & freshly ground black pepper
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, Italian hard style 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.
Take out and when the omelette is cold, cut into wedges and wrap in foil.