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Becky's Food Page 27 Spanish Omelette.
April 16th 2008
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Recipe List
Marshmallow Vanilla Buttercups
Prettiest-ever cupcakes
Greek Salad
Quiche Lorraine
Turkey in spiced yogurt
Cracked wheat risotto
Cheese and Tomato Tart
Simnel Cake
Cheese Sticks
Shepards Pie
Apricot and Orange loaf
Lemon & Herb Chicken
Peanut Butter Fingers
Baked Bananas with Lemon & Orange
Mars Bar Cheesecake
Apple Crumble
Tuna Mornay
Cherry Scones
Dutch Apple Pie
Chocolate Butterflies
Oven Baked Risotto Carbonara
Choux Buns
Spanish Omelette
Leek and Macaroni Gratin with tomatoes
Spaghetti Bolognese
Madeira Cake
Chicken and Potato Curry
Carrot Cake
Cider Crumble Cake
Cherry Truffles
Italian Sausage Ragu
Christmas Bon-Bons
Christmas Pudding
Swiss Roll
Herby Bean Cakes
Iced Coffee Sponge
Lemon Chicken with Potato wedges and Garlic
Marmalade Gingerbread
Choc- Marshmallow Bites
Leek and macaroni Gratin
Banana Bread
Shortbread
Lemon Sponge
Apple and Blackberry Tart
Chicken and Stilton Roulades
Fruit loaf
Chocolate Fudge
Easter Cake
Flapjacks
Salmon and Basil Fettuccine
Weights and Measures
Spanish Omelette.
Recipe
1 large or 2 medium potatoes
1 onion
50g (2oz) frozen peas
3 eggs
280ml (1/2 pint) milk
1 clove of garlic
salt and freshly ground pepper
50g (2oz) grated cheddar cheese
Method
Peel and cut the potato into small cubes and boil until just tender.
Peel and cut the onion in to small pieces and gently saute, just softly cook, not brown. Add the garlic.
When the potatoes and onions are prepared place into a casserole dish and sprinkle the frozen peas over with the grated cheese.
Whisk the eggs and add the milk then pour gently into the casserole dish.
Bake in the centre of the oven at 350F (190C, gas mark 5) for approx 35mins.
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