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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


·         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 *


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

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