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Spanish Omelette

Heart.Foods's picture
Ingredients
  Olive oil/Vegetable /rapeseed oil 3 Tablespoon (1 Tablespoon Extra For Greasing)
  Potatoes 3 Large, very thinly sliced
  Onion 1 Large, thinly sliced
  Eggs 6
  Paprika 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Tabasco sauce 1 Dash
Directions

Preheat the oven to 150°C/300°F/gas mark 2.
Use the oil to grease a 22 x 30 cm baking tray.
Heat the oil in a large frying pan and cook the potatoes until nearly soft, then add the onion and cook until it is transparent.
Turn into a large bowl and set aside to cool.
Lightly beat the eggs and pour over the potatoes and onion.
Add the paprika, pepper and Tabasco sauce and mix well.
Tip the mixture into the baking tray and cook in the oven for about 35 minutes until the centre is cooked (it should wobble when shaken).
Alternatively, if your frying pan has an ovenproof handle, pour the mixture back into the frying pan, cook for a few minutes over a low heat, then place in the oven for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
3

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