After so many years of cooking FAILSAFE food, I hardly every come across something new that I don’t have to modify terribly much. I don’t know how I missed Spanish omelettes. With this recipe from BBC Good Food only needed to swap leek for onion and change the oil. It makes for a very simple and quick mid week meal served with a salad, would be great for weekend brunch, and the left overs go well in the lunch box.
|Prep time||15 minutes|
|Cook time||40 hours|
|Total time||40 hours, 15 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat|
|Suitable for||Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe|
|Meal type||Lunch, Lunch Box, Main Dish|
|Misc||Child Friendly, Pre-preparable, Serve Cold, Serve Warm|
A quick and easy mid week meal or casual weekend lunch.
- 500g potatoes (peeled and thickly sliced)
- 1 leek (chopped)
- 150ml rice bran oil
- 3 tablespoons parsley (chopped)
- 6 eggs
- Salt (to taste)
FAILSAFE / Low Chemical, gluten free, dairy free
Leftovers are also great in the lunch box.