Spanish Omelette a.k.a Leftovers Omelette
It’s coming towards the weekly shopping day, so tonight was time to use up the last of the veggies that were sat feeling sorry for themselves.
4 eggs, pancetta, dash of milk, a courgette, an onion, leftover roast potatoes from yesterday, sprinkle of cheddar and 1/2 a mozzarella ball.
Heat a pan, add some spray oil/olive oil/butter, sliced onions and sliced pancetta/bacon, sautee for 5 minutes, add sliced left over roasties and courgette and cook for a further 5 minutes. Whisk up 4 eggs with a drop of milk and pour into the pan. Tear up the mozzarella and sprinkle over with a bit of grated cheddar. When the egg starts to bubble pop the pan under the grill until its cooked through.
Serve with salty steamed spinach.
This easily serves 3 adults, or 2 greedy ones.