Dinners

Spanish Omelette

I don’t know if my take on the Spanish omelette will make a Spaniard’s eye twitch but it tastes good and is very filling.

I start by thinly slicing potatoes (about 9 for my T-fal pot roast pan) and two medium to large onions.

Next we season the potatoes and onions. I like salt, pepper and smoked paprika. Also a generous amount of oil but please don’t drown the food.

Do the layers a second time with the seasoning and oil. Cover the pan and bake at about 200C/400F for about 45 min. You want the veg to be a softer give when stabbed with a fork.

I have a 6 person family and all are fully grown so 15 eggs came next. I usually just whisk or stir up with a fork but today I felt like using the blender. To the eggs I added nutritional yeast. I didn’t measure but would guess about 1/3 cup. I also added the seasoning I used in the veg again. Once the veg is cooked you need to pour the eggs over and cover with the cheese.

Once the veg is cooked you need to pour the eggs over and cover with the cheese.

Put it back into the oven until the eggs are set and the cheese is golden.

You can serve with salad to be all healthy but we usually just eat it on its own. I like ketchup with it. Alan eats his with salsa. Emily likes here with sweet chilli sauce. The point is that it is versatile.

Enjoy!

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