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Spanish Omelette BRINGING MEDITERRANEAN SUNSHINE TO YOUR PLATE (Catering quantities) |
| A light, attractive and popular recipe, easy to make and
sure to please. 15 medium servings Ingredients 1 tbsp oil 2 green peppers, cut into strips 500g/1lb2oz cooked potatoes cut into small chunks 6 large tomatoes, cut into eighths 8 free range eggs 300ml/1/2 pint milk 1 tsp dried mixed herbs Salt and pepper to taste 100g/4oz frozen peas Method Pre heat the oven to 200°C/400°F Place the peppers in a 20in x 20in/50 x 50cm ovenproof dish and roast in the oil for 5 minutes. Add the cooked potatoes and continue to cook for 5 minutes. In a large bowl whisk the milk and eggs. Add the herbs, salt and pepper. Remove the dish from the oven and add the tomatoes. Pour over the egg mixture. Finally add the peas and return to the oven for 20 minutes until risen and golden brown. Serve with a selection of salads © Copyright The Vegetarian Society 2004 | |
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