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Thursday, December 27, 2012,4:03 AM
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SPANISH VEGETABLE OMELETTE
This special omelette from Spain could be in your breakfast. All you need are garlic, tomatoes, aubergines, julienne strips, peppers, onions, salt, pieces of chopped potatoes and most of all, some eggs. You just need to mix and fry them to create a sumptuous omelette for breakfast.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large non-stick pan; add the potatoes and fry, over a low heat, turning frequently, for about 5 minutes.
- Add the onions, peppers, courgettes and aubergines and fry, over a low heat, for about 8 to 10 minutes.
- Just before the vegetables are cooked, add the garlic and finely chopped tomatoes.
- Beat the eggs with a little salt. Pour the mixture evenly over the vegetables and cook, over a low heat, until the egg has just set.
- Turn the omelette out on to a large plate.
- Serve cut into wedges.
INGREDIENTS
- 4 tablespoons IDHAYAM Sesame oil
- 8 large boiled potatoes, chopped or sliced
- 4 onions, peeled and chopped
- 4 peppers, cored, deseeded and chopped
- 4 courgettes, cut into julienne strips
- 4 small aubergines, finely chopped
- 6 cloves garlic, peeled and crushed
- 500 grams tomatoes, finely chopped
- 6 eggs
- Salt
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