Spanish-style tortilla wedges
- 1 red onion
- 1 red pepper
- 1 tsp olive oil
- 200g Charlotte potatoes, boiled and left to cool
- 100g frozen peas
- 6 medium eggs
- 2 tbsp milk
- 75g Chosen by you 30% Less Fat Mature Light British Cheese, grated
- Salad, to serve
This recipe is part of our 'Give Mum a break' series with instructions for children.
Peel the red onion and carefully cut it into thin slices – kids should get a grown-up to help with this. Halve the red pepper. Scoop out the seeds and white bits inside, and remove the stalk. Cut the pepper into thin slices.
In a 30cm frying pan, heat the oil, then add the onion. Cook for 4-5 minutes until soft but not browned. Add the pepper and cook for another 2-3 minutes, until it begins to soften.
Slice the potatoes and scatter evenly over the vegetables in the pan. Turn the heat down to low, then add the frozen peas.
Beat the eggs together with the milk, then stir in the cheese. Pour in the pan and continue to cook over a low heat for 25-30 minutes, until just set on the top.
With the help of an adult, hold a large plate over the pan and turn over so the tortilla is on the plate, golden-side up. Slide it back into the pan and cook for another 3-4 minutes.
Allow to cool, then cut into wedges. Serve with salad on the side.
The kids can experiment with alternative fillings – try adding cooked meats, such as roast pork or chicken, if you’ve got leftovers to use up.