Wednesday 22 January 2014

Spanish Omlette


  • 7 eggs
  • ½ cup milk or cream
  • 1 onion sliced thinly
  • 1 punnet cherry tomatoes cut into quarters
  • 3 medium sized potatoes peeled and sliced (½ cm thick)
  • 1 Tbsp dried fried onions/shallots (from the Asian section of the supermarket)
  • 2 Tbsp olive oil
  • Packet shredded tasty cheese
  • Small quantity Parmesan cheese 
  • 1 large GF cabanossi or frankfurter sausage (~200g) sliced ~2mm thick)
  1. Microwave sliced potatoes (in a microwave safe bowl) for 5 minutes on high, then set aside to cool
  2. Heat oil to an oven proof pan
  3. Fry onion until golden
  4. Add sausage and stir until they start to brown
  5. Add tomatoes and stir until they are cooked through, remove from heat
  6. Add potato slices, spaced evenly over the contents of the pan, set aside
  7. Whisk eggs, milk and dried onions bowl, add a handful of shredded cheese and mix through, season to taste
  8. Place pan back on heat, pour over egg mixture, heat slowly until it starts to set
  9. Sprinkle shredded cheese evenly over top, sprinkle with Parmesan
  10. remove from stove top and place under grill until set and browned on top
  11. Remove from grill and serve with a salsa (we make a salsa of finely chopped shallots & tomato with a dash of balsamic vinegar)

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