Easy Picnic Tortilla
Just mentioning the words sugar free food in conversation brings out heightened emotion. It either makes people want to talk or retreat. Food invokes memories of childhood - happy and sad. It can take you back toparties, date nights, pregnancyand fun family times. It can also remind people of their struggle with food - weight and emotion, control, hormones… I would love for this generation of children to have happy memories linked with food. Mindful of the way children can interpret not having something in their diet , we only ever use words such as ‘healthy’ and ‘make us strong’, ‘feel energised’ and ‘brain power’ when talking about sugar free food. It is so important to steer clear ofassociatingfood with body image or weight and we absolutely never reward the kids with food. Having an artificially sugar free lifestyle is sweet, nutritious, inclusive and can be extremely vibrant.
Our recipe this week is a hit every time- with kids and adults alike.
125ml coconut oil
100g onions sliced finely
375g potatoes, peeled and chopped into thumbnail sized pieces
4 large organic eggs
Pinch of saltHeat the coconut oil in a small frying pan over a medium heat. Add the onions and potatoesand cook for 10-15 mins. Beat the eggs in a bowl. Once the potatoes and onions are cooked ( keep the oil they were cooking in) and add them to the eggs, stir and season with salt.
Return the pan to medium heat and add the saved oil. When it's hot again pour on the egg and potato mixture. To get the bottom cooked through should take 5-10 mins . To finish off the tortilla, place it under the grill for 5-10 minutes. Serve hot or cold.