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Baked Spanish Omelette

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  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)
  Paprika 1⁄2 Teaspoon
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1223 Calories from Fat 487

% Daily Value*

Total Fat 57 g87%

Saturated Fat 16.3 g81.6%

Trans Fat 0 g

Cholesterol 894.7 mg298.2%

Sodium 1540.7 mg64.2%

Total Carbohydrates 135 g45.1%

Dietary Fiber 22.9 g91.5%

Sugars 41.3 g

Protein 60 g121%

Vitamin A 588.5% Vitamin C 528%

Calcium 84.2% Iron 59.8%

*Based on a 2000 Calorie diet


Baked Spanish Omelette Recipe