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Spanish Omelette - Food for Thought
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Recipes

Spanish Omelette

Ingredients
10 Portions

Left-over cooked vegetables 300g

Eggs (Beaten) 3

Salt and Pepper To taste

Mixed Herbs pinch

Cooked Potatoes (either new or just boiled)

Milk 20ml

 

50 Portions

Left-over cooked vegetables 1.5kg

Eggs (Beaten) 12

Salt and Pepper To taste

Mixed Herbs 1 tbsp

Cooked Potatoes (either new or just boiled)

Milk 100ml

 

100 Portions

Left-over cooked vegetables 3kg

Eggs (Beaten) 24

Salt and Pepper To taste

Mixed Herbs 2 tbsp

Cooked Potatoes (either new or just boiled)

Milk 200ml

 

Method
  1. Generously arrange the cooked vegetables and potatoes in a ceramic baking dish
  2. Beat the eggs in a mixing bowl, add the milk and season with salt and pepper
  3. Add mixed herbs and mix well
  4. Pour the egg mix over the vegetables
  5. Cook in a pre-heated oven at 170˚C for 15-20 minutes, until cooked through, and golden on the top
  6. Allow to stand for 5 minutes before serving with fresh salad
Key Points
  • If you are only making a small batch of this recipe you could use muffin trays to make single portions
Allergens

Milk, Eggs

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