Spanish Omelette

Omelettes; what a simple yet effective meal they make. Easy to cook even for the novice cooks amongst us and with an endless choice of fillings to choose from, there is an omelette to suit every ones taste.

For this simple Spanish omelette you will need (to serve 2 people):
· 4 medium eggs
· Half a pint of milk
· Grated cheese
· An onion
· A handful of mushrooms
· A bell pepper
· Prawns
· Tinned Tuna
· Paprika
· Salt and pepper for seasoning

To start the dish, heat a little oil in a deep frying pan. Finely chop the onion and fry off in the pan. When the onion has started to brown finely chop the bell pepper and mushrooms and add to the pan. Next add the prawns and fry until cooked stirring on a regular basis. Whilst the mixture is frying, in a bowl beat the eggs and add the milk. Whisk the egg and milk mixture until light and fluffy with loads of air bubbles to make a really light and fluffy omelette. Next add a good spoonful of Paprika and a good shake of salt and pepper to your taste.

When the vegetable and prawn mixture is almost cooked through add the egg mixture to the pan. Turn down the heat as you don’t want to burn the bottom of the omelette. When the egg is starting to set up to about half way up your pan, add the grated cheese and tuna and stick the frying pan under the grill to set the top. Once the omelette is cooked through and the cheese browned serve hot or cold with fresh homemade chips and seasonal salad leaves.

A refreshingly light meal for anytime of the year. Serve hot during the winter months and cold during the summer months. Great at any time of the day and there are so many fillings to choose from that you will be spoiled for choice.

Enjoy....