Isaac is a super fussy eater and would live on Chicken Nuggets and Chips given half the chance, but I have recently noticed a change in him.
He has started a cookery club at school and has made things like fish cakes, curry and mini pizza’s and he is has brought these home and actually eaten and enjoyed them!
My teens have all been taught to cook as I think it is an important life skill and now I have decided to start with Isaac and Eliza, even Sebby is possible in the hope that they will be more adventurous with their eating habits.
As a busy family we have a chest freezer packed full of frozen food as, not only is it convenient, the vegetables are packed full of nutrients important to help the kids grow.
500g McCain Oven Chips
2 tbsp Olive Oil
140g frozen chopped onions
2 Garlic Cloves (crushed)
1 tsp Freshly Ground Black Pepper
180g Frozen mixed sliced peppers
170g frozen peas
5 large eggs, lightly beaten
Preheat the oven to 230˚C / 220˚C fan / Gas Mark 8. Spread your McCain Oven Chips evenly in a single layer onto a baking tray and pop into the oven. Bake for 20 minutes (a few minutes less than you would normally), turning them every now and again, until they are crisp and light golden. Remove from the oven and turn the oven down to 200˚C / 180˚ / Gas Mark 6.
In the meantime, heat the oil in a large frying pan over a medium heat, add the onions, garlic and black pepper. Fry for 10 minutes, over a medium heat, until starting to soften. Add the peppers and peas, turn up the heat, stir well and fry for a further 5 minutes until soft and any liquid has evaporated. Remove from the heat.
Line a roasting tin approx 24cm x 18cm x 6cm with baking parchment or foil and alternatively spoon the baked McCain Oven Chips and onion mixture into layers. Pour over the beaten egg and give the tin a little shake to ensure the egg doesn’t just sit on the top and use a fork to squash the top of the tortilla down a little. Bake for 15 minutes until 15 minutes until firm.
Slice into squares or triangles and serve hot or cold with a large salad. Be sure to keep any leftover tortilla in the fridge, well covered.
As we made this for lunch we didn’t serve with salad and it was a hit with all the kids. We will certainly be making this again.
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