Ingredients

This nourishing tortilla gets a fiery twist with the addition of Spanish
sweet paprika and chilli is packed with antioxidants, which support eye
health and help regulate blood sugars, while chilli flakes
can boost metabolism and aid digestion.

Serves: 2
Prep: 10 minutes
Cook: 25 minutes
kcals per serving: 275

• olive oil spray
• 1 large onion, finely sliced into
• rounds
• 120g baby new potatoes,
• halved
• 4 medium free-range eggs
• 1⁄2 tsp sweet paprika
• 1 tsp dried chilli flakes
• 2 chargrilled or flame-roasted
• red peppers from a jar,
• drained and chopped
• 60g Cheddar cheese, grated
• sea salt and freshly ground
• black pepper

For the salad

• 2 handfuls of rocket or baby
• spinach leaves
• 6 cherry tomatoes, quartered
• syrupy balsamic vinegar, for
• drizzling

Method

1. Lightly spray a small, heavy-based non-stick ovenproof frying pan with oil and set over a low heat. Add the onion and cook, stirring occasionally, for 15 minutes, or until softened and golden.
2. Meanwhile, cook the potatoes in a pan of boiling water for 15 minutes, or until just tender but still firm. Drain well.
3. Preheat the overhead grill to high. In a bowl, whisk together the eggs and paprika, and season with salt and pepper. Stir in the chilli flakes, red peppers and cheese, then fold in the potatoes.
4. Pour the mixture into the frying pan with the onions, and increase the heat to low–medium. Cook for 5 minutes, or until the omelette is set at the sides and underneath.
5. Pop the pan under the hot grill and cook for 5 minutes, or until the top is set and golden brown. Remove from the heat and leave to stand.
6. Run a palette knife around the edge of the pan and cover with a serving plate. Carefully holding the pan and plate, turn them over so the omelette is inverted on to the plate.
7. Set aside to cool while you combine the salad ingredients in a bowl and toss together. Serve the tortilla lukewarm or cold, cut into quarters, with the salad on the side.