One of the easiest recipes my mom used to make for us in summer was the Spanish Omelette.
It is simple, yet deliciously full of healthy ingredients that make it a filling meal in itself.
Serve with toasted bread & a glass of chilled iced-tea, cranberry juice or a simple banana milkshake!
Ingredients: ( for a 6 person serving )

1/2 cup olive oil
3 potatoes, thinly sliced
Salt and pepper to taste
1 large onion, thinly sliced
4 eggs
Salt and pepper to taste
2 tomatoes - peeled, seeded, and chopped
1 green onion, chopped
1 orange bell pepper, chopped

In a large frying pan, heat olive oil over medium heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Add half the tomatoes & all the chopped bell pepper. Reduce heat to low and cook until eggs begin to brown on the bottom.
Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.