Sometimes I want an omelette, more often than not, a Spanish one (potato omelette). But I also don’t feel like the pan turning mess waiting to happen. So I cook thick omelettes in the oven. It ends being a cross between an omelette, a fritatta and a (crustless) quiche. It’s just all eggy deliciousness, and you don’t have to hoover over the omelette checking that it sets but doesn’t burn. So, a veggie oven omelette was born:
- 3 medium potatoes (~ 300 gr)
- 2 tsp olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 bell pepper, chopped
- 1/2 courgette, (not peeled), chopped in 1cm cubes
- 1 tin sliced mushrooms (~ 115 gr drained)
- 4 medium eggs
- 1/2 tsp soy sauce
- 2 tbsp light cream
- 50 gr light Emmental cheese
- salt & pepper
- Grease an oven dish with a couple drops of oil. Set aside. Preheat oven to 175°C.
- Peel the potatoes, put it a pot, cover with water, bring to a boil and cook for 10-12 minutes, until just done. Drain, and cut in cubes. Put in the oven dish.
- Meanwhile, heat oil in a saute pan. Add shallot and garlic, and cook until transparent. Add carrots and cook for a couple of minutes, then add bell pepper and cook two more minutes. Add courgette and cook another couple of minutes. Finally add the mushrooms and heat through. Season with some salt & pepper. Add the cooked vegetables to the potatoes and stir.
- In a bowl, whisk eggs with soy sauce, cream and freshly ground pepper. Pour the eggs over the vegetable potato mix. Sprinkle cheese on top.
- Bake at 175°C for about 20 minutes, until eggs are set and cheese is melted. Serve warm!
Servings: 2 servings.