Vegetable and potato Spanish omelette

This recipe is for a healthy alternative with extra vegetables – one way of using up the green beans which are in abundant supply at the moment.

INGREDIENTS (4 people):
1 medium-sized potato, cubed
1 medium onion, chopped
2 green peppers, chopped
a handful of green beans
4 eggs
salt and pepper

Heat some oil in a frying pan and fry the onion first and then green pepper until soft.

Meanwhile, boil the potatoes and green beans in boiling, salted water for 10 minutes or until the potatoes are cooked.

Drain the potatoes and beans and then add to the frying pan. Add some more oil and salt and press down so that the bottom fries until it is golden brown. Keep turning and pressing down and leaving to fry for another couple of minutes as though you were cooking bubble and squeak.

Beat the eggs in a bowl and season with salt and pepper. Add the potatoes/beans and mix well. Season the egg mixture to taste.

Heat some oil in a frying pan. Gently pour in the egg mixture. Cook for 1 minute on high and then turn down and cover for 2 minutes.

Using a saucepan lid which is large enough to fit the pan, cover and turn the tortill and then slide it backinto the frying pan. Push down the edges with a spatula.

Cook for another 1 minute on high and then turn down heat and cover and cook for a further 2 minutes.

Next time, I might try 1 minute on high and 1 minute on low as this tortilla is cooked through and I prefer it a bit moister.