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

Generously arrange the cooked vegetables and potatoes in a ceramic baking dish
Beat the eggs in a mixing bowl, add the milk and season with salt and pepper
Add mixed herbs and mix well
Pour the egg mix over the vegetables
Cook in a pre-heated oven at 170˚C for 15-20 minutes, until cooked through, and golden on the top
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

Recipes