SPANISH OMELETTE CASSEROLE RECIPE
Spanish
Omelette Casserole. A very easy and flexible baked casserole with eggs, cheese,
potatoes and sausage. Suggestions for you to choose other ingredients to make
it just how you like! Great for using up leftover roast dinners like turkey
too!
Prep
Time : 15 mins
Cook
Time : 15 mins
Total
Time : 30 mins
Servings : 4-6
INGREDIENTS
·
1
large onion, chopped
·
3
oz or 85 g Chorizo sausage, thinly sliced
·
1/2
lb or 225 g potatoes, peeled and cubed. King Edward potatoes are the nicest,
but any you have to hand will work.
·
2
tablespoons olive oil
·
10
eggs, lightly beaten
·
4
oz or 110 g grated Cheddar cheese
·
2
tablespoons fresh flat leaved parsley, chopped
·
Salt
and pepper to taste *
INSTRUCTIONS
1.
Preheat
oven to 400 F or 200 C.
2. In
a fry pan, add the oil and onion, and sautee until soft. Then add the potatoes
and sautee until cooked. Keep on a medium to low heat to avoid any burning.
Just before the potatoes are nearly done, add the chorizo slices and stir
everything so all combined. Then add the parsley and season with salt and
pepper if you wish.
3.
Transfer
everything to an oven proof dish, I use an 6 x 8 Casserole dish. Any size will
be fine so long as it is deep enough!
4. Carefully
pour the beaten eggs in to the casserole dish then scatter the cheese over the
surface. Place on a tray (to catch any bubble over) and bake for about 15 – 20
minutes. The omelette should be puffy when done, golden brown around the edges
and not be runny in the centre. Poke a knife to check the egg mixture has set.
5.
Allow
to cool for 15 minutes before slicing and serving.
6. Serve
with some nice fresh salad leaves, or cut in to squares and serve warm or
chilled for a buffet, party food etc.
Recipe
from lovefoodies.com
Delicious Food Recipes
Post a Comment