Tortilla with ham, pepper & watercress
Calorie controlled cooking spray
¼ medium, chopped
2 medium, finely chopped
1 bunch(es), chopped roughly
100 g, cooked, cut into chunks
Wafer thin ham
25 g, sliced
Egg, whole, raw
2 medium, raw
1 pinch, and black pepper, freshly ground
- Spray a small (15–20cm/6–8 inches) nonstick frying pan with low fat spray. Add the pepper and spring onions and cook gently for 2 minutes, until softened. Add the watercress and cook briefly until wilted.
- Remove the pan from the heat and arrange the cooked potatoes evenly over the base of the pan. Sprinkle the cooked ham on top.
- Beat the eggs and milk together, season with a little salt and pepper, then pour into the pan. Cook over a low heat until the base sets (3–4 minutes). Place the pan under a hot grill to set and brown the surface.
- Slide a knife around the edge of the pan and carefully transfer the tortilla to a warm plate. Serve with a mixed green salad.