Spanish Cazuela Omelette

Well its kind of an omelette anyway, you know when you just have one of those days when there's not much in and you decide to invent something using the contents of the fridge? This is one such recipe - Spanish style.

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)

6 Eggs
Mushrooms
Onion
Pancetta/Serrano ham/bacon
Asparagus
Green/red pepper
Tomato
Manchego cheese
Anything else suitable at the back of the fridge.
Ground black pepper

Method:

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)


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