Spanish Omelette with Sweet Peppers

Fancy a traditional Spanish omelette? I know it's hard to believe, but making it this way will cost you just 5 ProPoints!! (Yes, I'm on WeightWatchers!)

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   1. Cut the peppers and the onion in large long pieces and the potatoes in crisps like shape and put them on the steamer or any container suitable for the microwave. If you are not using the lekue steamer you will need to cover the container with some transparent film and make a few holes with a knife.
   
   2. Spray some olive oil and add some sea salt.
   
   3. Cook in the microwave for about 10 min. (The potatoes might need a couple more min. Make sure they are cooked.)
   
   4. Beat the eggs in large bowl and add a dash of skimmed milk and a pinch of salt.
   
   5. Add the cooked vegetables and potatoes and mix it all together.
   
   6. Preheat a frying pan with 3-4 sprays of olive oil and add the mix. Start with high heat and lower the heat after a couple of minutes. Cook for about 3-4 min (until you can see the egg turning white).
   
   7. Take a plain plate bigger than the pan and, when it’s already a bit solid, put the plate on top of the pan and turn it upside down so the mix goes into the plate. (I’d recommend doing this on top of the sink in case the plate slips)
   
   8. Put the omelette back to the pan but this time the other way round, so it cooks from the other side.
   Turn the heat up for a couple of minutes and turn it down to let it cook.
   Repeat the process as many times as required (1-2 more times, it depends on how cooked you like it)
   
   I like it medium, so I do this process a couple of times and it stays a bit raw in the middle. If you like it well done you will need to be more patient.
   
   Please be aware that you’ll need a proper non stick pan to do this, otherwise the mix will stay in the pan and it will look like scramble eggs.
   
   Serve hot, warm or cold.
   
   It can also be eaten in a sandwich.