Wednesday, 27 April 2011

8.3 Wednesday
Spanish Omelette

Spanish Omelette


4 large potatoes, sliced
1 mackerel fillet, sliced
3 rashers bacon, chopped
1 large onion, chopped
Thyme, sprig, chopped
3 eggs
Splash of milk

Butter & garlic sauce

Clove of garlic, chopped
Thyme, sprig
Knob of butter
2sp cornflour


Place the bacon, onion and thyme into a frying pan and cook through.

In the meantime, select an oven proof dish and place a firm layer of potato across the bottom.

Place the sliced mackerel randomly across the top of the potatoes then apply another layer of potato, spoon the bacon mixture over the top and finish with a final layer of potato.

Whisk together the eggs and milk and pour over the potatoes, put in the oven and cook for about 40 minutes on a medium to hot heat.

To make the butter & garlic sauce, put the butter, garlic, thyme, a splash of water and the cornflour into a small pan and heat up and whisk continually to make a nice smooth sauce.

Prepare the vegetables 10 minutes before you are ready to serve the spanish omelette and butter & garlic sauce.

This recipe appears on Shopping List 8

1 comment:

  1. I neglected to reserve some mackerel from yesterdays chowder for this, so it is mackerel-less. I am not sure how hot to have the oven to cook the omelette so I will do it at my normal Gas Mark 5-6 which I use for just about everything.