Traditional Spanish Omelette

Packed with flavour, a tortilla is an ideal snack meal for the whole family.

Ingredients

• 1 Onion, peeled and finely chopped
• 3 Large potatoes, peeled and thinly sliced
• 45-60 millilitre Olive oil
• 1 KNORR Creamy Three Cheeses Sauce
• 4 Large eggs
• 2 Spring onions, chopped
• Green olives to garnish

Instructions

1. In a bowl whisk together the eggs and KNORR Three Cheese Packet Sauce.
2. In a non-stick frying pan heat oil.
3. Add the potato and onion and fry together.
4. When the potato starts to brown a little on the edges add the eggs and spring onion.
5. Make sure the potato and onions are completely covered by the eggs.
6. Fry on a low heat until the egg starts to set.
7. Place a large plate over the pan and flip the omelette on to the plate.
8. Slide the omelette back into the pan to cook the other side.
9. Keep shaking the pan gently so that the omelette does not stick to the pan.
10. Once the egg is firm around the edges and soft in the middle, turn off the heat and slide the omelette on to a serving plate.
11. Let the tortilla rest for about 5-10 minutes before serving.
12. Cut into wedges and serve garnished with green olives.

Citrus & Herb Couscous Salad

This recipe from dietitian Cheryl Meyer makes a generous amount. Serve as a side dish (great for braais) or divide it up and add a fist-sized portion of lean protein e.g. grilled chicken breast, chickpeas or shrimp per serving for packed lunches.


Ingredients:

250g couscous
125ml vegetable stock
125ml orange juice
1 small punnet baby tomatoes
1 packet olives
2 -3 sticks of celery
½ cucumber
1 yellow pepper
2 cubes reduced-fat feta cheese
2 handfuls raw cashew nuts
1 handful parsley
1 handful basil

Method:

Combine the vegetable stock and orange juice and warm in the microwave (just a minute or so).

 
Pour the hot liquid over the couscous and cover. Allow the couscous to steam and soak up the liquid for approximately 5 minutes, then flake it through with a fork.
 
While the couscous is absorbing the liquid, remove the olive pips and chop. Finely chop the tomatoes, celery, cucumber, and yellow pepper. Then finely chop the cashew nuts and cube the feta cheese.
 
Combine all the ingredients and serve.
Enjoy!