This is a great and filling recipe for when time is short. The potatoes can be prepared and pre-cooked ahead of time and frozen or kept in the fridge until ready to use. Try it different ways using any other veg you like.
Heat the oil in a deep 23cm/9inch frying pan.
Add the onions and cook on high heat for 3-4 mins until soft.
Peel the potatoes and cut into dice about 1cm thick.
Add to the pan and cook on medium heat for 15 mins until tender.
Add the peas then remove pan from the heat and turn down to low.
Whisk the eggs in a bowl and season with the salt and pepper.
Add the Parmesan and mint into the eggs and mix well.
Pour the egg mixture into the pan ensuring it covers evenly around all the potatoes and onions.
Return the pan to the heat and leave to cook until nearly set on top.
Meanwhile, preheat grill to high.
Slide the pan under the grill for 2-3 minutes until the tortilla is puffed up and lightly golden on top.
Serve cut into wedges with a fresh mixed salad.
Potatoes are a good source of vitamin C and vitamin B1(Thiamine) Thiamine is used in the body to break down carbohydrates.
Eggs are one of the most nutrient-dense foods, not only are they a great source of protein. They are also a rich source of vitamin B2(Riboflavin) and vitamin A. Vitamin B2 helps to convert nutrients from the foods we eat into energy our bodies can use.
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