Spanish Omelette (Span-‘ish Omelette)

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Prep: 15

Cook: 10

Total: 25

Servings: adults + children

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A super healthy way of getting lots of goodness into your little ones. This baby led weaning recipe is a quick and easy lunch recipe for toddlers & babies.

Ingredients

400 g cooked baby potatoes roughly chopped
Rapeseed oil for frying
1 Spanish onion finely diced
2 cloves garlic crushed
6 slices wholegrain bread
Handful spinach finely chopped
6 eggs beaten
Pepper to season
50 g cheddar cheese
Chives and sour cream to garnish

Method

Pre-heat oven to 180ºC.
Gently fry onions and garlic in a drizzle of rapeseed oil until soft.
Lightly oil ramekins then cut 6 circles of bread into the same size as the ramekins and place into the bottom of each one.
Equally divide the onions onto the bread top with the chopped spinach then cover with the cooked potato. Top each ramekin with egg and sprinkle over a little cheese.
Bake for 25 minutes until set. Serve warm with a teaspoon of sour cream and finely chopped chives.

Recipe Notes & Tips

If your child doesn't like spinach, blend it with the egg before pouring into the ramekins and call them 'super hero omelettes'. It works EVERY time! :D