Spanish Omelette
Serves 6
Ingredients
- 3 Small Desiree Potatoes (about 350g), sliced
- 1 Red Onion, halved, thinly sliced
- 2 Bacon Rashers, rind trimmed, cut into strips
- Salt
- Freshly Ground Black Pepper
- 1 tbsp Fresh Oregano Leaves
- 1/2 C (125mL) Vitasoy Calci-Plus
- Salad of rocket, Olives and Shaved Parmesan, to serve
- Olives for Salad
- 1 Medium Red Capsicum, cut into 2cm strips
- 3 tbsp Olive Oil
- 6 Eggs
- Parmesan for Salad
Method
Heat the oil in a large flameproof non-stick frypan over medium heat.
Add potatoes and capsicum, cover and cook, stirring occasionally for 10 minutes.
Add the onion and bacon, cover and cook, stirring occasionally for 10 minutes.
Season with salt and pepper and add oregano.
Preheat grill on medium.
Whisk the eggs and Vitasoy Calci-Plus together and pour into pan.
Cover and cook over medium heat for 5 minutes or until base is golden.
Cook under preheated grill for a further 5 minutes or until top is golden.
Set aside to cool slightly.
Slice the omelette and serve with the salad.
This recipe was sent in by
Vitasoy
