Ingredients:
175ml milk
125ml brewed coffee (cooled)
250g plain flour
250g light brown sugar
125g wholemeal flour
115g unsalted, melted, and cooled butter
4 eggs
1 tsp. salt
1.5 tsp. bicarbonate of soda
1.5 tsp. ground cinnamon
1.5 tsp. ground ginger
¼ tsp. ground nutmeg

Directions:
1. Whisk together the eggs until fully combined. Whisk in the milk, coffee, and butter. Once everything is fully combined, set this to one side.

2. Put the sugar into a bowl. Sift the flours, spices, bicarb and salt together and add to the sugar.

3. Stir the egg mixture into this dry mixture and then leave this to one side for around twenty minutes.

4. Heat some oil into a pan until almost smoking.

5. Pour the batter into the frying pan in small ladleful’s. Fry until bubbles appear in the batter, then flip over and cook the other side until browned nicely.

6. Serve warm, straight from the pan.

Source: Gingerbread Recipes.

Ingredient list

1 1/2 cups of sliced potatoes.
1/2 cup of chopped onion.
1/2 cup of chopped red bell pepper.
1 garlic clove, minced.
1/4 cup of green olives, pitted and chopped.
1 tablespoon of minced fresh oregano.
1/2 cup of non-fat mozzarella cheese, shredded.
8 large egg whites.
4 large eggs.
Pinch of salt.
Pinch of pepper.
1/2 teaspoon of olive oil, divided.
Vegetable cooking spray.

Method:

Place the sliced potato in a saucepan and cover with water.

Bring to a boil, then reduce heat.

Simmer for fifteen minutes or until tender; then drain. Cool, dice and set aside.

Heat a medium non-stick skillet over medium heat.

Add the chopped onion, bell pepper, and minced garlic; then saute for eight minutes.

Add the potato, olives, and oregano; then cook for one minute or until thoroughly heated.

Remove from heat, stir in the cheese and set aside.

In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.

In a small non-stick skillet coated with cooking spray, heat 1/4 teaspoon of oil over medium-high heat. Add half of egg mixture to skillet.

Using a spatula, lift the edges of the omelette; allow uncooked portion to flow underneath cooked portion.

Cook for three minutes, then flip the omelette.

Spoon one cup of potato mixture onto half of the omelette.

Loosen with a spatula and fold in half.

Cook an additional minute on each side.

Slide onto a plate.

Repeat this procedure with the other half of ingredients.

Recipe source: Spanish Recipes.