Spanish Egg June 9, 2014 By @entwellbeing Spanish Egg Serves: 1 Time to make: 45 mins Ingredients 1 free range egg 1 green onion, finely diced ¼ red onion, finely diced ¼ red capsicum, diced 2 small cooked potatoes, sliced 95 g spring water tuna, drained 200g no-added-salt diced tomatoes 1 tablespoon coriander paste Chopped parsley (garnish) Baby Spinach salad, to serve Cooking oil (spray) Nutrition (per serve) Energy: 11570kJ Calories: 375 cal Protein: 34g Fat: 8.6g – saturated: 2.3g Carbohydrates: 35g – sugars: 11g Dietary Fibre: 8.8g Sodium: 309mg Calcium: 128mg Iron: 6.4mg Instructions Preheat oven to 180°C. Lightly spray a frying pan. Over a medium heat, cook capsicum and onion until softened and onions are partially transparent. Add potatoes and cook for 3-4 minutes, or until potatoes are cooked through. Add tuna, coriander and tomatoes to pan and cook for an additional 2 minutes. Spoon mixture into a small ovenproof dish. Break egg into the centre of the dish. Bake for 20 minutes and garnish with parsley. Using left over red onion and capsicum, combine with baby spinach and serve as a side dish salad.