I love a traditional Spanish omelette but I couldn’t help myself and decided I needed to pack some extra health benefits to the recipe.
I’ll often whip this up on a Sunday as an easy evening meal with a salad and will reserve leftover slices for lunches. Please note this recipe is low FODMAP as the garlic is just fried in oil and then discarded.
Kale gets a lot of attention for being a ‘superfood’ and yes it does have plenty of nutrients; being a cruciferous veg it has sulphur containing compounds called glucosinolates which are great for detoxification, it’s also high in iron, calcium, magnesium and folate amongst others. Kale isn’t the tastiest on its own though but when added to this creamy Spanish omelette it works a treat!
- 1 tbsp grated parmesan cheese (optional and stick to organic if you can)
- 1 white potato peeled and sliced thinly
- 3 tbsp light olive oil, 2 for frying the potato and 1 for frying the omelette
- 1 garlic clove (slightly squashed with a knife)
- 1 large handful of shredded kale leaves
- 6 free-range eggs whisked
- salt and pepper to taste (approx 1/4 tsp each)
Turn the oven on high.
Over a medium heat on the stove top, place a large frying pan and heat the oil and garlic clove and lightly fry the potato slices on both sides until cooked. Add the kale and saute gently for around 30 seconds. Allow the potato and kale to cool slightly.
Whisk the eggs, salt and pepper then combine the potato and kale to the egg mixture (discard the garlic).
Add the remaining oil to a medium sized frying pan and place over a medium heat on the stove top. Add the egg mixture then turn the heat down low and cover the pan with a lid. Cook for around 3 minutes then transfer the frying pan to the hot oven for about 5 minutes or until cooked (check every couple of minutes).
Serve immediately and enjoy with a salad or warm veggies.
Health and healing,