9 January 2011
Spanish Cazuela Omelette
Terracotta cazuelas come in very handy for situations like this, everything is made in and served from the cazuela. A combination of roughly beaten eggs mixed with a range of ingredients makes this dish typically rustic and about as adaptable as far as your culinary imagination can take you...
Ingredients: (serves 3 - 4)
Anything else suitable at the back of the fridge.
Ground black pepper
Pre heat oven to 180 degrees
Whisk the eggs in the cazuela
Slice/chop all the ingredients apart from the manchego.
Add ingredients to eggs and mix well.
Grate a little manchego cheese over the top
Season with a little dried thyme or smoked paprika if it takes your fancy.
Bake in oven for 15 minutes.
Very rustic, easy to make and filling. For the above we used a 20cm cazuela although you can always make them in individual cazuelas, say 14cm for one serving (asparagus may need par boiling first)