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Kale and Tomato Spanish Style Omelette

A delcious and simple omelette

Course Breakfast, brunch, lunch
Servings 2

Ingredients

  • 4 4 organic eggs beaten
  • 1 kale leaf de-stemmed and roughly shredded
  • 1/2 cup slow roasted tomatoes or cherry tomatoes halved
  • 10 pre-boiled new potatoes  chopped
  • pinch himalayan salt

Instructions

  1. In a pan add a little olive oil or ghee an warm over a medium heat.  Add the new potatoes and tomatoes and kale - gently cook for about 7 - 10 minutes until cooked through and the potatoes are starting to look crispy.

  2. Evenly distribute the potatoes, tomatoes and kale and pour over the eggs.  Cook for 3-5 minutes until mostly cooked through 

  3. Pop under a hot grill for a further 2 - 3 minutes to cook the top

  4. Enjoy as a brunch or lunch or dinner with a side salad.