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