During the month of March, we’ll be posting a vegetarian recipe each week for you to try at home.  If you eat a balanced diet, then a meal without meat once or twice a week won’t have a negative impact on your health and it’s a great opportunity to introduce the kids to vegetarian dishes and get them eating more vegetables.

Our first vegetarian recipe is Spanish omelette – a great Mediterranean dish that the whole family is sure to enjoy.  Although the traditional Spanish omelette (or Tortilla to give it the correct name) is made using only potatoes, adding some other vegetables will brighten it up and add extra flavours.

spanish tortilla


  • 400 g new potatoes, scrubbed and cut into 5mm slices
  • 150 g frozen peas
  • 1 red onion, thinly sliced
  • 1 large clove of garlic, peeled and crushed
  • 6 large eggs
  • 4 tbsp fresh parsley, chopped
  • 6 cherry tomatoes
  • 1 sweet red pointed pepper, diced
  • 4 tbsp vegetable oil


  • Bring a pan of salted water to the boil, add the potato slices and peas and simmer until the potatoes are beginning to soften.
  • Heat tbsp of oil in a large frying pan, add the onion and fry for 2 minutes.  Add the garlic and fry for until the onion is soft but not browned.
  • Add the potatoes and peas and continue frying for 5 minutes until the potatoes are tender.  Remove from the heat.
  • Beat the eggs in a large bowl with the parsley and a little ground pepper.
  • Place the frying pan back on the heat, add the rest of the oil, diced pepper and chopped tomatoes.  When the oil is hot, pour over the egg mixture, spreading it evenly.  Lower the heat slightly and cook until the base is set.
  • Preheat the grill, and then use a spatula to loosen and lift the edges of the omelette to allow the uncooked egg mixture to run underneath.
  • Place the pan under the grill and cook for 5 minutes until the top is set and golden brown.  Poke a knife in to make sure the omelette is thoroughly cooked.


Slide the omelette onto a large board and cut into wedges.

Serve with a salad of mixed leaves with the dressing of your choice.


Salads are a healthy choice any time of the year and there are so many varieties available in the big supermarkets nowadays.  A ready washed salad is always handy, but why not try spicing things up by adding a little extra to your salad?  A great addition to a lettuce based salad is thinly sliced red cabbage – it brightens up the salad, adds some extra texture and brings some much needed vitamins and minerals during the winter months.  Grate in a carrot for extra colour and crunch.

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