This recipe is a variation of my original Spanish Omelette recipe. It is quick and easy to make and has been very popular. You can serve it hot with a side salad for a tasty dinner, or eat it cold as part of a packed lunch or picnic. The omelette freezes well and if you freeze it in portions it makes it easy to pack for a school or work lunch. Simply take it out of the freezer in the morning, pack it in your lunch box, and it will be defrosted and ready to eat by lunchtime. This recipe makes 3 omelettes about 14cms in diameter.
Little oil for cooking
150g sweet potato, peeled and cut into 1cms cubes
100g onion, finely chopped
100g peppers, cut into 1cms pieces
100g mushrooms, finely chopped
3 tsp chopped fresh parsley
120g Fate Low Protein All Purpose Mix
½ tsp salt
pepper to season
½ tsp baking powder
20g butter, at room temperature
60g suitable light mayonnaise
Heat the oil in a frying pan and when it’s hot add the chopped sweet potato and the onion. Stir occasionally and cook for about 10 mins or until cooked but not too soft. Place into a dish to cool a little. Add a little more oil to the pan and when it is hot, add the peppers and mushrooms. Stir well and cook over a high heat so that any moisture from the mushrooms evaporates. This should take around 5 mins and the vegetables should be cooked but not too soft, then add them to the dish with the sweet potato and onion. Stir in the parsley. Leave to cool a little.
For the Omelette Mixture:
Place the Fate All Purpose Mix, salt, pepper and baking powder into a small mixing bowl.
Add the butter and mayonnaise. Add the water and using an electric hand whisk mix well until it looks like a thick and creamy mayonnaise. Stir the vegetables into the omelette mixture (the vegetables do not have to be completely cold).
Heat a little oil in the frying pan (no need to wash it) and place about 1/3 of the mixture into the centre of the warm pan. Using a wet spoon, smooth the top and spread the mixture to about 14cms diameter. You can also neaten the edges if needed.
Leave to cook over a gentle heat for about 2-3 minutes until golden brown on the underside. Turn it over and cook for a further 2-3 minutes until firm and cooked all the way through, (a metal skewer pushed into the centre should come out clean).
Continue with the rest of the mixture to make another 2 omelettes. Eat hot or cold.