spanish tortilla

I made this the other day with the leftover roasted veggies: sweet potatoes, peppers and mushrooms. so instead of the usual omelette or fried eggs, I changed the breakfast a little into this fantastic Spanish Tortilla. Super yummy really. This recipe is paleo, kept, vegetarian, gluten free and dairy free but full of flavour! I think the roasted vegetables have added great depth to the taste and definitely something I will do again, so I will make sure I roast plenty of veggies from now on

COOKING & PREPARATION TIME: 10 mins ( if you have leftover veggies)

INGREDIENTS  for 4 slices:

5 eggs, beaten

1/4 tspn salt

50gr roast sweet potato wedges

100gr roasted mushrooms

100gr roasted peppers

1 tbsn olive oil for the pan

• preheat a pan on the stove and place the olive oil in it
• add the roasted veggies and distribute them evenly in the pan
• add salt to the beaten eggs and then add eggs to the pan
• lower the heat in the pan and cover with a lid
• cook until the top of the omlette has just some running egg left
• take off the heat, keep lid on for another minute
• with a spatula loosen up the tortilla and serve on a plate upside down
• cut into 4 and serve either hot or cold
• ideal to take to work for lunch
  

  NUTRITIONAL VALUE PER SLICE
  energy kcal	140.0
  fat	5.6
  of which saturated	1.6
  carbohydrates	12.1
  of which sugars	5.1
  fibre	2.0
  protein	44.9
  salt	0.2