Spanish Omelette

1 medium potato - cut into 1cm cubes

1 small onion - diced

1 tub quark

4 eggs

Fry off the potato cubes and onion in a pan using frylite, until beginning to soften. 

Remove from the heat and stir in the quark, followed by the eggs. Mix well and season.

Transfer to shallow oven dish and bake at 180° until browned on top.

Free food. Delicious hot or cold from the fridge. I've served mine with salad, left over salmon from last night and dressing made with fat free natural Greek yogurt, garlic, herbs, salt, pepper &  sweet chilli.