Low FODMAP Spanish potato tortilla with peppers

Name: Low FODMAP Spanish potato tortilla with peppers
Total time: 50 min
Cuisine: Spanish
Ingredients: 600g waxy potatoes, peeled and thinly sliced; 1 red pepper, diced; 5 tbsp garlic infused oil; 6 eggs; 2 tbsp fresh chives, snipped; 1 tsp smoked paprika; 1 tsp salt; 100g baby spinach; 1 lemon, cut into wedges

A thick, soft Spanish omelette of potato and sweet pepper, cooked in garlic infused oil. Lovely warm or cold.

Time50 mins
LevelMedium
Costabout £0.95 a head

4 servings

Ingredients

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600 gwaxy potatoespeeled and thinly sliced
1red pepperdiced
5 tbspgarlic infused oil
6eggs
2 tbspfresh chivessnipped
1 tspsmoked paprika
1 tspsalt
100 gbaby spinach
1lemoncut into wedges

Method

1
Heat 4 tablespoons of the oil in a 24cm non stick frying pan over a medium heat. Add the potato and pepper with half the salt, cover and cook gently for 15 minutes, turning now and then, until the potato is soft but not browned.
15 min
2
Beat the eggs in a large bowl with the paprika, chives and remaining salt. Tip in the hot potato and mix gently. Leave for 5 minutes.
5 min
3
Wipe the pan, heat the last tablespoon of oil, and pour in the mixture. Cook on a low heat for 8 minutes, until the edges are set and the middle is only just wobbly.
8 min
4
Put a large plate over the pan, flip the tortilla out, then slide it back in. Cook for 4 minutes more.
4 min
5
Slide onto a board and rest for 5 minutes.
6
Serve in wedges with the spinach and lemon.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.