Dan's Oven-baked Omelette
The finished omelette
The finished omelette
Ingredients
- Twenty pullet (small) eggs
- 150ml whole milk
- 3 large potatoes
- 3 onions, roughly chopped
- Cooked gammon or other leftover meat, roughly chopped (optional)
We bought 20 pol hens a couple of weeks ago; they are laying like mad but the eggs are too small to sell to the public so we have a bit of a glut.
Spanish Omelette is always popular with us in times of egg glut, but our frying pan isn't big enough to make one that feeds all five of us.
This oven-baked alternative is delicious and eay to make - and it was big enough to feed us all.
This could be made with almost anything you might use in a pan-fried omelette - peppers, peas or maybe smoked fish would all be tasty additions or alternatives.
Instructions
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Preheat your oven to 180 degrees C.
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Chop the onions and fry in butter for about 3 minutes.
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Peel the potatoes and chop into rough 1cm cubes. Boil for 3-4 minutes until starting to soften.
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Whisk the eggs and milk in a large bowl, and season to taste. Add all the other ingredients and mix well.
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Pour into a large, well-buttered oven-proof dish, and cook high in the oven for about 40 minutes or until the eggs are set in the middle - best check after 30 minutes.
Serve with baked beans and HP sauce.
Further Reading
 The Forager's Kitchen Fiona Bird |  River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |  Garlic, Garlic, Garlic: Exceptional Recipes from the World's Most Indispensable Ingredient Linda Griffith |  Bread: River Cottage Handbook No. 3 Daniel Stevens |  Cakes: River Cottage Handbook No.8 Pam Corbin |
Comments
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susan
Wednesday 16 October, 2013 at 12:02am
I already do this , we have chicken and sweet corn but you could add anything you like .