Baked Spanish Omelette

Main Meal
Written By Sarah Doling

Any oven-proof dish can be used for this dish but an 8″ metal handle frying pan is ideal as all steps of the recipe can be completed in the one pan. If your frying pan does not have a metal handle, fry the peppers and onions first and transfer to a suitably sized oven proof dish to bake. Line the oven proof dish with lightly oiled baking parchment for easy removal of the completed omelette.

Information

  • Preparation time: 10 minutes

  • Cooking time: 10-15 minutes

  • Serving size: 4 portions

Ingredients

  • 150g sliced cooked potatoes

  • 20g sweetcorn

  • 30g peppers

  • 2 spring onions

  • 200ml milk

  • 3 eggs

1. Fry the peppers and the spring onions in a little oil for 2 minutes

2. Add the sliced potatoes.

3. Beat the eggs and the milk together and season with salt and pepper.

4. Put together the eggs and vegetables in either the frying pan or ovenproof dish.

5. Place in a pre-heated oven at 180° for 10 – 15 minutes or until the omelette is nearly set

6. Top with cheese and finish in the oven or under a grill until the cheese is melted.

7. Serve with a nice salad. Ideal hot or cold

Tip – You can add bacon or ham to this dish along with any of your favourite vegetables. Another nice combination with be roast pepper and goats cheese.

Sarah Doling

Sarah Doling is a member of our Senior Management Team, and heads up the Menu Development team, creating tasty dishes for school pupils across Southampton, whilst also ensuring that those on Special Diets are catered for safely, and that our school meals meet a variety of high standards.

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