Recipes
Spanish Omelette with Salmon
Ingredients
10 Portions
• Left-over Cooked Vegetables: 300g
• Eggs (beaten): 3
• Salt & Pepper: To taste
• Mixed Herbs: Pinch
• Cooked Potatoes: As needed
• Salmon Portion: 1
50 Portions
• Left-over Cooked Vegetables: 1.5kg
• Eggs (beaten): 12
• Salt & Pepper: To taste
• Mixed Herbs: 1 tbsp
• Cooked Potatoes: As needed
• Salmon Portion: 5
100 Portions
• Left-over Cooked Vegetables: 3kg
• Eggs (beaten): 24
• Salt & Pepper: To taste
• Mixed Herbs: 2 tbsp
• Cooked Potatoes: As needed
• Salmon Portion: 10
Method
1. Arrange cooked vegetables and potatoes in a ceramic baking dish
2. Beat eggs in a mixing bowl, add milk (amount not specified), season with salt and pepper
3. Stir in mixed herbs
4. Pour egg mixture over vegetables
5. Bake at 170˚C for 15–20 minutes until cooked through and golden on top
6. Let stand for 5 minutes before serving with salad
Key Points
• For small batches, use muffin trays to create single portions
Allergens
Fish, Eggs
