The second recipe I chose to try out as part of my lunch challenge was the Spanish Omelette from Nigella Express. It took a little while (compared to making a sandwich anyway) to gather all the ingredients together, boil the potatoes, mix it all together and cook it but on the whole it was all pretty straightforward. Plus it can be made the night before and stored in the fridge until needed. The end result was really good and I've been left with three more good sized portions, so enough for a few days of lunches! As you can see I served it with a bit of salad on the side and it all went down very nicely.
(My light box is coming in useful already!)
(adapted from Nigella Express by Nigella Lawson)
225g baby new potatoes (Jersey Royals please, if at all possible!), halved
75g chopped caramelized or flame-roasted peppers from a jar (I used a handful of ready-chopped and roasted frozen peppers, defrosted first of course)
3 spring onions, finely sliced
75g grated Manchego or cheddar cheese
1 teaspoon butter
drop of oil
salt and pepper to taste
1) Preheat the grill. Cook the potatoes in a pan of boiling water for about 15 minutes until cooked through.
2) Whisk up the eggs and then add the peppers, spring onions, cheese and season with S & P to taste. Mix in the potatoes.
3) Heat the butter and oil in a small frying pan and then pour in the egg mix and cook gently for 5 minutes.
4) By this time the bottom of the omelette should be set, but if not just leave a little longer. Then sit the pan under the grill for a few minutes to set the top.
5) Turn the omelette upside down on to a plate and leave to cool to room temperature before eating. Don't worry if it feels a bit wobbly in the middle - it will continue to cook as it cools.
Serves 4 or more, depending on what else is available.