140g potato, cooked and diced
2 small mushrooms, sliced
4 medium free range eggs
- Heat the oil in an omelette pan and add the vegetables.
- Fry, stirring continually, for 5 minutes until the potatoes begin to brown.
- Beat the eggs with a little pepper if liked, then pour into the omelette pan.
- Turn on the grill.
- Heat the tortilla on the hob until the underside is browned.
6 Place the pan under the grill until the egg on the surface is cooked through and golden brown.
Can be served hot or cold so ideal for packed lunches (suitable for vegetarians, dairy-free, nut-free).