Recipe

Baked Spanish Omelette Recipe

Add Step-by-Step Photos	Muffinmonster / All my dishes 6 months, 3 weeks ago I made this a little while ago, and loved it! Delightful when served with sour cream and chive dip. It's sort of like a quiche-spanish omelette mix, except low in fat (because there's no pastry) and very good for you! Prep:25m Cook:45m Servings:4	Muffinmonst
	vegetarian omelette

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Ingredients

● 300g diced potatoes

● 125g diced carrots

● 125g sweetcorn (fresh, frozen or canned)

● ½ tsp sunflower oil

● 1 small courgette, thinly sliced

● 1 small red pepper, cut into thin strips

● 4 eggs, well beaten

● 200ml skimmed milk

● 1 tsp chopped fresh thyme

● ½ tsp paprika

● 1 clove garlic, crushed

● Salt and black pepper

● 2 large tomatoes, thinly sliced

● 40g grated cheddar cheese

You could also use chopped olives, but as I loathe olives, I left them out. Actually, any vegetable works well in this, really.

Directions

1. Preheat oven to Gas Mark 5, 190˚F, 190˚C.

2. Cover the potatoes and carrots with plenty of water, bring to the boil and simmer gently for 10 minutes. If using fresh sweetcorn, add to the potatoes and carrots for 4 – 5 minutes. Drain and set aside.

3. Lightly oil a 20 cm (8 inch) round dish. Put in the potatoes, carrots and sweetcorn. Cover with slices of courgette and pepper.

4. Mix together the eggs, milk, thyme, paprika and garlic. Season and pour over the vegetable mixture. Cover with slices of tomato and grated cheese.

5. Bake in oven for 45 minutes or until golden brown and hot.

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