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Known in Italy as a frittata, or in Spain as a tortilla, a flat omelette can be served hot or at room temperature, at any meal. Take a tip from Spanish tapas bars and serve it, cut into bite-sized pieces, instead of salty or high-fat snacks with drinks.
*Fennel and zucchini frittata: Replace the capsicum, onion and corn with 1 bulb of fennel, thinly sliced; 1 cup (80g) thinly sliced mushrooms; and 1 zucchini cut in half lengthways and thinly sliced crossways. Sauté these vegetables in the hot oil for 3 minutes before adding the partly cooked potatoes to the pan.
*Capsicum and potato frittata: Use 2 onions and 3 capsicums (any colour); omit the corn.
*Corn is a useful source of dietary fibre and vitamins A, C and folate. Although some vitamins are lost in canned corn, they are retained in the frozen vegetable.
*Potatoes and capsicums both contribute vitamin C to this tasty dish.