Spanish Omelette with Radish & Apple Salad


If you want the quickest and simplest dinner that also packs a nutritional punch, this is it! Straight forward and delicious, an omelette is full of protein and is a fantastic option for kids. 

ALTERATIONS: While Lard & Tallow are a great natural choice to cook with, feel free to sub out for ghee or olive oil if you can't find it.

6 eggs 
250g white potato 
1 small brown onion 
2 garlic cloves 
1/4 cup parmesan cheese 
1 tbsp finely chopped parsley 
2 tbsp lard or tallow 
Salt and pepper 
1/2 apple 
Equal pieces daikon to apple 
1 cup loosely packed rocket 
1 tsp olive oil 
Salt and pepper 
1) Peel and wash the potatoes. Slice into small equal sized cubes - roughly 1/2cm cubes 
2) Dice the onion and garlic 
3) Preheat the frying pan to a high heat and add in the cooking fat 
4) Once hot, add in potatoes and fry for 3 minutes 
5) Add in the onion and garlic, salt them and cook for a further 3 minutes until soft  
6) Crack the eggs into a small bowl and whisk - season with salt and pepper and add in the parmesan cheese
7) Pour the eggs and parmesan into the pan over the potatoes, onion and garlic and sprinkle the finely chopped parsley on top 
8) Cover with a lid and allow the omelette to keep cooking over a low heat until the eggs are cooked on top 
9) To make to the salad, finely slice the apple and daikon and toss in the rocket and olive oil. Season with salt and pepper to serve