This omelette is a meal in one - potatoes, peppers and onions are layered, then covered in seasoned eggs and cooked until the eggs are set and tender.
- 4 eggs
- 60ml milk
- 60ml water
- 1 veg stock cube
- 2 garlic cloves
- Salt and pepper
- 2 medium potatoes
- 1 red onion
- 1 red pepper
- 1 courgette
- 1 sweetcorn cob, kernels removed
- 125g manchego cheese, grated
- Small handful freshly chopped parsley
Thinly slice the potatoes, garlic cloves, onion and courgette. Slice the pepper in half and remove the seeds and pith, then slice into thin strips.
Beat eggs, milk, salt, pepper and parsley in a bowl until well combined, then set to one side.
Heat a little oil in a large frying pan (that you can put into the oven). Add the red onion, garlic and potato and fry for 2-3 minutes, stirring so that the veggies get coated in the garlicky oil. Crumble in the veg stock cube and add the water.
Cook for around ten minutes, stirring occasionally, until the potatoes are very nearly cooked through.
Arrange everything in the pan in layers, making sure everything is evenly spread out, then arrange pour the egg on top. Arrange the courgette, pepper and sweetcorn on top, then sprinkle evenly with the cheese.
Cook, covered, over a low-medium heat for 10-15 minutes, loosening the edges of the tortilla with a knife and making sure that the cooking is even by moving the frying pan around on the heat.
When there are no more runny bits on top of the tortilla, pop it under a hot grill for 3-4 minutes to brown the top. Leave in the pan for 5 minutes, then slide out and slice into wedges to serve.