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So, I'm finally back from all my trips this summer and am getting back
on top of cooking, blogging and food optimising Slimming World style.
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| Portree Harbour, Isle of Sky |
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| Rotmoosalm, Leutasch, Austria |
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Reepham, Norfolk
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I've been to Whitby, Norfolk, Germany, Austria and Scotland and certainly had some days where I forgot about being 'on plan' and enjoyed fish and chips, scones, apple struddle and Kaiserschmarrn, but I still managed to loose weight over my six week holidays by food optimising where and when I could
and probbaly thanks to scaling the odd mountain
and cycling Norfolk's country lanes with a fully loaded bike.
This recipe for a take on a traditional Spanish Tortilla is great as it keeps for a
couple of days in the fridge and is delicious eaten hot or cold, so I tend
to have it for dinner one day and then have some for lunch the
following day. If you are a SW member and want it to be totally syn
free, use Fry Light instead of olive oil! I'm not the greatest fan of
pan-frying with Fry Light (it's great for roasting veg and chips in the oven
though), so tend to use a drizzle of oil in the pan and just count a
syn per portion. The original recipe can be found
here.
Sweet Potato Tortilla with Spinach and Peppers (serves 4)
1 medium red onion, peeled and thinly sliced
2 small sweet potatoes, peeled, cut in hal and sliced into thin half-moons
1 red pepper, deseeded and sliced (I used green as that's what I had. I does look prettier with red though)
1tsp dried thyme
1 clove of garlic, peeled and chopped finely
5 large eggs, beaten
60g baby spinach
salt and freshly ground black pepper, to taste
olive oil or fry light
2 rounded tbsp quark
Preheat oven to 200C/Gas 6.
Mix the onion, sweet potato and pper and place on a lined oven tray. Spray with fry light (if you're not counting Slimming World syns, you might want to drizzle them with a little olive oil instead. Season with salt and pepper and roast for 20 minutes.
Remove from oven and add the garlic and thyme. Return to the oven for 5 more minutes. Check that the sweet potato is done. If it is still a little hard return to the oven for five more minutes. Once you have taken the vegetables out, reduce the oven temperature to 180C/Gas 5.
In a large pan mix the beaten eggs, the roasted vegetables and the baby spinach. Season to taste with salt and pepper.
Heat a non-stick, oven-proof frying pan. Spray with fry light or brush with a little olive oil.
Add the egg and vegetable mixture to the pan. Add small dollops of quark to the top.
Allow to set on the hob for a couple of minutes and then place the pan in the oven and allow to bake for 20 minutes, until the egg is set.
This is great warm or cold, so makes perfect leftovers for lunches and picnics.
Enjoy!
Preheat the oven to 200ºC/180°C Fan/Gas 6.
Mix the red onion, sweet potato and red pepper together and place on
a roasting tin lined with baking parchment. Roast the vegetables for
20-25 minutes, until they’re tender. Five minutes before the end of
cooking time, add the rosemary and garlic and mix well. Remove the
vegetables from the oven and reduce the temperature to 180°C/160°C
Fan/Gas 4.
In a large bowl, whisk the eggs and then add the roasted vegetables and the spinach and mix together well. Season to taste
Preheat an 18-20cm diameter non-stick ovenproof frying pan on the hob. Once hot, spray the pan with low calorie cooking spray.
Pour in the eggs and roasted vegetables and then dollop the quark in
small spoonfuls over the top. Let the tortilla set slightly on the hob
for 1 minute, transfer to the oven and cook for 20 minutes, until set.
Remove from the oven and leave to cool.
- See more at: http://www.slimmingworld.com/recipes/red-pepper-spinach-and-sweet-potato-tortilla.aspx#sthash.O3dPxWBO.dpuf
1 medium red onion, peeled and thinly sliced
2 small sweet potatoes, peeled, halved and sliced into thin half moons
1 red pepper, deseeded and sliced
1 tsp dried rosemary
1 garlic clove, peeled and crushed
4 large eggs
60g baby spinach
Salt and freshly ground black pepper
Low calorie cooking spray
2 rounded tbsp quark
- See more at: http://www.slimmingworld.com/recipes/red-pepper-spinach-and-sweet-potato-tortilla.aspx#sthash.gfkwB1sg.dpuf
1 medium red onion, peeled and thinly sliced
2 small sweet potatoes, peeled, halved and sliced into thin half moons
1 red pepper, deseeded and sliced
1 tsp dried rosemary
1 garlic clove, peeled and crushed
4 large eggs
60g baby spinach
Salt and freshly ground black pepper
Low calorie cooking spray
2 rounded tbsp quark
- See more at: http://www.slimmingworld.com/recipes/red-pepper-spinach-and-sweet-potato-tortilla.aspx#sthash.gfkwB1sg.dpuf
