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)
Omelette with cheese
I know, I know this is not some super stunning recipes, but this omelette is baked in our house almost every week, or when no bread we have at home, or when sandwiches starts to get boring. My kids don’t like simple omelette or baked eggs, but this is with cheese. And it buys my kids 🙂 Usually I prepare it without recipe, but I don’t like recipes without measurements so I give you exact recipe.
Cottage cheese and boiled potato bake
Potatoes and cottage cheese – it’s always a great company. So why not to combine them in to a bake. It can be prepared within a few minutes. I found this recipe in Russian magazine about child-caring, but significantly changed by our observations: original recipe asks to slice the potatoes, but we prefer grated because it distributes better; original asks to pour more milk, we prefer the more eggs, and this bake comes out stronger. For us our experimentations came out super tasty. So, honestly, I urge you to try it too 😉
Cherry cake
Before baking this case, I couldn’t decide – it’s a cake or a pie. But when I baked it no questions were left – it’s really a cake and the good one. Crispy top, tender egg while layer and sour cherries makes very good combination. But if you are afraid of sour cherries, you can use preserved cherries. The next time egg white layer I will make smaller or will use bigger cake form (now I used 24cm). I know, the photos are horrible, but I had to do some photos in a rush, because I try to bake less sweets and the next time this cake will be baked after long time.
Cherry cake with chocolate
I bookmarked this recipe long ago. And this week everyday after work I thought to bake it, but… This weekend I said “now or never” and I’m happy to say that it was “now”. I baked it from half portion and made a mistake. When my hubby tasted it he said “I my God, you’ll have to bake it again”. The little one was crying near the empty plate pleasing for more 🙁 Good to know that I still have some cherries in the freezer, so they won’t have to wait very long 🙂
Zucchini cake with tuna
Very delicious cake. I never have a chance to photo it because every time it disappears very quickly. It”s so juicy, not dry at all. And my husband can eat almost half of the pie at once 🙂
