Spanish Omelette a.k.a Leftovers Omelette

by cottontailsandcupcakes

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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.

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