Recipes
Spanish Omelette
Ingredients
10 Portions
• Left-over Cooked Vegetables: 300g
• Eggs (beaten): 3
• Milk: 20ml
• Salt & Pepper: To taste
• Mixed Herbs: Pinch
• Cooked Potatoes: As needed
50 Portions
• Left-over Cooked Vegetables: 1.5kg
• Eggs (beaten): 12
• Milk: 100ml
• Salt & Pepper: To taste
• Mixed Herbs: 1 tbsp
• Cooked Potatoes: As needed
100 Portions
• Left-over Cooked Vegetables: 3kg
• Eggs (beaten): 24
• Milk: 200ml
• Salt & Pepper: To taste
• Mixed Herbs: 2 tbsp
• Cooked Potatoes: As needed
Method
1. Arrange cooked vegetables and potatoes in a ceramic baking dish
2. Beat eggs in a bowl, add milk, season with salt and pepper
3. Add mixed herbs and mix well
4. Pour egg mixture over vegetables
5. Bake at 170˚C for 15–20 minutes until golden and cooked through
6. Let stand for 5 minutes before serving with fresh salad
Key Points
• For small batches, use muffin trays to make single portions
Allergens
Milk, Eggs
