Baked Spanish Omelette
|Potatoes||10 Ounce, diced (300 Gram)|
|Carrots||4 Ounce, diced (125 Gram)|
|Sweetcorn||4 Ounce (Fresh / Frozen / Canned, 125 Gram)|
|Sunflower oil||1⁄2 Teaspoon|
|Courgette||1 Small, thinly sliced|
|Red pepper||1 Small, cut into thin strips|
|Black olives||12 , stoned|
|Eggs||4 , well beaten|
|Skimmed milk||7 Fluid Ounce (200 Milliliter)|
|Chopped fresh thyme||1 Teaspoon (5 Milliliter)|
|Garlic||1 Clove (5 gm), crushed|
|Tomatoes||2 Large, thinly sliced|
|Cheddar cheese||1 1⁄2 Ounce, grated (40 Gram)|
1. Cover the potatoes and carrots with plenty of water, bring to the boil and simmer gently for 10 minutes. If using fresh sweetcorn, add to the potatoes and carrots for the last 4-5 minutes. Drain and set aside.
2. Lightly oil an 8 inch (20cm) round dish. Put in the potatoes, carrots and sweetcorn. Cover with slices of courgette and pepper, and the olives.
3. Mix together the eggs, milk, thyme, paprika and garlic. Season and then pour over the vegetable mixture. Cover with slices of tomato and grated cheese.
4. Bake in a preheated oven at Gas Mark 5,375°F, 190°C for 45 minutes or until golden brown and set. Serve hot.