Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 200grams red cabbage, shredded
- 2tablespoons white wine vinegar
- 3 brushed potatoes, peeled, cut into 1.5cm pieces
- 1tablespoons extra virgin olive oil
- 1 brown onion, thinly sliced
- 2 cloves garlic, crushed
- 1/2teaspoons ground cumin
- 100grams green beans, trimmed, cut into 4cm lengths
- 6 free range eggs
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 bunch continental parsley, leaves picked
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
14.0grams
Fat
18.1grams
Carbs
22.8grams
Sugars
7.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Your meat-free weeknights never tasted so good! You won’t waste time in the kitchen whipping up this classic Spanish omelette featuring creamy potato, onion and egg. Serve with pickled cabbage and a dollop of sour cream.
Method
Step 1 of 4
Place cabbage in a bowl. Drizzle with vinegar and toss to combine. Set aside.
Step 2 of 4
Cook potatoes in a large saucepan of boiling water for 2-3 minutes or until just tender. Drain. Heat oil in a 20cm (base) heavy-based flameproof frying pan over medium-low heat. Add onion and potato. Cook, stirring occasionally, for 12 minutes or until potato is golden and onion is tender. Add garlic, cumin and beans. Cook for 30 seconds or until fragrant
Step 3 of 4
Lightly beat eggs and milk together in a jug. Season with pepper. Pour egg mixture over potato mixture in pan. Gently shake the pan to evenly distribute egg mixture. Cook, without stirring, for 5 minutes or until just set around the edge.
Step 4 of 4
Preheat oven grill on medium-high heat. Place pan under grill and cook for 5 minutes or until golden and set. Transfer to a serving board. Dollop with sour cream and top with cabbage and parsley. Season with pepper. Serve.
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