Spanish omelet
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This is our new best breakfast. We baked it I think even four times. And understood one thing – it’s really good with tomato and sour cream sauce. Maybe it would be great with green salads too, but this combination we will try only in the spring.
Spanish omelet
Time needed:
Yields: 4 servings
Calories: 316 kcal / serving
Ingredients:
- 2 tbsps. oil
- 2 big potatoes, cut in cubes
- 2 big onions, cut in cube
- 6 eggs
- salt and black peppers
- 1 tbsp. green onion, chopped
Directions:
- In a pan heat oil and put potatoes and onions. Bake mixing for 10 minutes.
- In a bowl beat eggs. Season with salt and peppers.
- Pour egg mixture over potatoes and slightly mix. Cover with a lid and bake for about 10 minutes, while the eggs will be stiff. Then put pan in the oven and grill (turn upper heating element) for 1-3 minutes.
- Put omelet in a big plate, cut and sprinkle with chopped green onions. I really recommend to try with sour cream and tomato sauce.
Source: Mary Berry. Klasikinė virtuvė (2005)
Eggs with a cream
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After lunch I had boiled potato leftover, so I let my fantasy take me away 🙂 These arrows are really greate and cheese is here a must. But you should be careful with the salt, because cheese already has it inside.
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The summer is over, but we still can enjoy cold beetroot soup. I prepared it a few weeks ago, while we still had our own cucumbers and beetroots. I’ve never prepared this soup with sour cream, but it’s really good. So from now on I think I won’t by expensive sour milk that is made specially for this soup, but will buy cheaper and add some sour cream. Because it’s delicious too!
