Chorizo and Capsicum Spanish Omelette (Lactose and Gluten Free)

This recipe is great for Lunch, Snack. Serves 4-6.

Ingredients

100g chorizo sausage sliced*
1/2 red capsicum, cut into wedges
1/2 red onion, sliced into wedges
300g chat potatoes, cooked until just tender, then halved
4 eggs
1/2 cup (125ml) Pauls Zymil Low Fat Milk
1/2 cup chopped flat leaf parsley
salt and freshly ground black pepper, to taste
handful chopped parsley, (extra for serving)

Method

1. Place chorizo, capsicum and onion in a deep, 20cm diameter frying pan over low heat and cook for 4-5 minutes until softened.
2. Toss through potatoes then spread the mixture evenly over the bottom of the pan.
3. Whisk together eggs, milk, parsley and seasonings and pour over the chorizo mixture. Cover and cook over low heat for 15-20 minutes, until almost set.
4. Place omelette under a pre-heated grill for 2-3 minutes until golden and set. Allow to stand for 2-3 minutes.
5. To serve, loosen omelette from the sides of the pan and invert onto a plate. Cut into wedges, sprinkle with freshly ground black pepper and extra chopped parsley. Serve with fresh bread or salad.

*If you’re gluten intolerant please check the sausage’s label to ensure that it doesn’t contain wheat or gluten

Nutritional analysis per serve (not including sides)

A serve of Chorizo and Capsicum Spanish Omelette is:

A source of fibre
Gluten free
Nut free
Lactose free