Serve up a slice of sunshine with this Spanish-inspired omelette of potatoes, onions and peppers. Perfect for dinners, lunches and snacks, it’s equally delicious served hot or cold


  • 700g potatoes, peeled and very thinly sliced
  • Low calorie cooking spray
  • 6 large eggs, beaten
  • 2tbsp freshly chopped 1 large onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 large green pepper and 1 large red pepper, halved, deseeded and finely chopped parsley
  • Salt and freshly ground black pepper
  1. Place the sliced potatoes in a large saucepan and cover with water. Add a pinch of salt and bring to the boil, cook for 3 minutes and then drain well.
  2. Place the onion, peppers and garlic in a saucepan and pour over 275ml of water. Bring to the boil, cover and simmer for 5 minutes, again drain well.
    1. Spray a deep medium-sized frying pan with low calorie cooking spray and heat until hot. Add the potato slices, onions and peppers – mix well.
    2. Season the eggs and pour into the pan, packing the vegetables firmly together. Lower the heat and cook for 15-20 minutes until the base is set.
    3. Place the tortilla under a preheated medium-hot grill and cook until golden and set. Remove from the heat and sprinkle with the parsley before cutting into wedges to serve.

    Slimming World syns:
    Green: Free
    Extra Easy: Free