Spanish Spinach and Cheese Omelette
 
INGREDIENTS
3 large potatoes, evenly sliced
1 onion
3 cups Swiss Chard spinach, chopped
Clover Cheddar cheese slices
6-8 large eggs
Salt and black pepper to taste
 
FOR THE TOPPING
1 avo, sliced
Fresh rocket or watercress
¼ cup toasted sesame seeds
 
METHOD
Preheat the oven to 180C.

Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft.

 Add the spinach and cook for another minute.

Beat the eggs together in a large bowl and season with salt and pepper.

Layer the cheese slices over the potatoes then pour over the egg mixture.

Allow to cook until nearly set, then flash the omelette under the grill to set the top.

Ease the omelette on to a plate, then flip over back into the pan.

Finish cooking the omelette on the underside and turn out onto a board.

Serve cut into wedges with a salad topping of avo and rocket/watercress sprinkled with sesame seeds and a dash of olive oil.