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Festive Spanish-inspired omelette recipe

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Save all your leftover Christmas day veggies and cheeseboard for this festive Spanish-inspired omelette. See method

Ingredients

2 tbsp extra-virgin olive oil
1 onion, thinly sliced
2 sprigs fresh rosemary, needles picked and finely chopped
300g cooked roast potatoes, roughly chopped
200g cooked roast vegetables, such as parsnips, carrots and Brussels sprouts, roughly chopped
8 medium free-range eggs, lightly beaten
½ tsp smoked paprika
80g hard cheese, such as Cheddar, grated
3 tbsp cranberry sauce, plus extra to serve
2 tbsp fresh flat-leaf parsley, finely chopped
steamed green vegetables, to serve (optional)

If you don't have any Cheddar, try using another hard cheese

of the reference intake
Carbohydrate 24.2g Protein 15.2g Fibre 3.3g

Preheat the grill on high.
Heat the oil in a large frying pan or skillet over a medium heat, swirling it around the pan to coat the edges. Add the onion and rosemary and cook for 10 mins, stirring occasionally, until softened. Add the potatoes and vegetables and fry for 5 mins until heated through.
Whisk the eggs, 2 tbsp water, paprika and most of the cheese together until well combined. Pour over the ingredients in the pan, then top with blobs of cranberry sauce and the remaining cheese.
Place under the grill and cook for 12-15 mins until the egg is set and the omelette is lightly golden. Cover with foil if it is taking on too much colour. Leave to cool for 2-3 mins, then sprinkle with parsley. Cut into slices and serve with steamed green vegetables and extra cranberry sauce.