Spanish Omelette
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Serves
| 6 |
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Prep time
| 15 minutes |
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Cook time
| 40 hours |
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Total time
| 40 hours, 15 minutes |
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Allergy / Intolerance
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Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat
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Suitable for
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Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
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|
Meal type
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Lunch, Lunch Box, Main Dish
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Misc
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Child Friendly, Pre-preparable, Serve Cold, Serve Warm
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A quick and easy mid week meal or casual weekend lunch.
Ingredients
- 500g potatoes (peeled and thickly sliced)
- 1 leek (chopped)
- 150ml rice bran oil
- 3 tablespoons parsley (chopped)
- 6 eggs
- Salt (to taste)
Directions
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1.
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Heat the oil in a large frying pan. |
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2.
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Add the potatoes and leek and stew gently, partially covered for 20 to 30 minutes until the potatoes are softened. Stir occassionally. |
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3.
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Strain the potatoes and leeks into a large bowl, saving the oil. |
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4.
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Beat the eggs together then stir into the potatoes with the parsley. Season with salt. |
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5.
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Heat a little of the kept oil in the frying pan. |
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6.
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Tip everything in and cook over medium heat. Use a spatula to push the omelette into a cushion shape. |
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7.
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When the omelette is almost set, invert it onto a plate and slide it back into the pan. It will be upside down now. Cook for a few more minutes, pushing the edges in again. |
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8.
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Slide out onto a plate and cool for 10 minutes before serving. |  |
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9.
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Can be served warm or cold. |
Note
FAILSAFE / Low Chemical, gluten free, dairy free
Leftovers are also great in the lunch box.
Print recipe
