Oven baked Greek omelette

This recipe two simple and delicious staples from the Mediterranean, the Spanish omelette and the Greek salad.

The ingredients always seem to be lurking in my fridge and this is a can be a tasty meal, snack or something you can take along to a picnic. Just as good hot or cold.

As a main meal I serve it with some fried onions, mushrooms and tomatoes just so theres something a little juicy on the side.

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Just before it hits the oven

 

 

Although a traditional Spanish omelette is done on a hob, my crappy little electric hob in Corfu didn’t heat evenly and I could rely on the oven far more so this one is baked. Also, i like the fluffiness that the slow baking gives the eggs and the rectangular shape pleases me!

In a nod to to both the Spanish omelette and the delicious fresh cooked chips on Corfu, the base of this omelette is potato. I cut mine as mini chips and roasted them in olive oil, salt and oregano, like the cheats chips that I served with my sofrito.

Ingredients

  • 1 green pepper
  • 1/2 a courgette (or the left over bits from your courgetti)
  • 1 large or 2 regular tomatoes
  • 1 red onion
  • 1 potato
  • 1/2 a lemon (for squeezing)
  • oregano (obviously)
  • olive oil (even more obviously)
  • Feta (ditto)
  • salt and pepper (naturally)

Method

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Julienne your potato, place into a baking tray and toss in a good drizzle of olive oil, a squeeze of lemon, a pinch of oregano and salt and pepper to taste and then roast at around 200 degrees/Gas 6 until tender and slightly golden. I struggle to give you timings here as as previously mentioned my oven was pretty shoddy.

While your potatoes are roasting prep your vegetables and whisk 4 eggs until fluffy.

The veg

Before you finely dice your peppers, onions and tomatoes slice four fine disks from each and set aside to decorate the top and make it look pretty.

Dice the rest including the courgette which is playing the role of cucumber for this baked Greek salad.

Nearly done…

Once the potatoes are cooked remove from the oven.

Add the diced veg and a good chunk or crumbled feta to the eggs and mix. I feel this helps the vegetable to distribute more evenly. then pour over the potatoes. (NOTE: you could fry the veg lightly first but i like the fresh crunch you get from leaving them uncooked and the juices that flow into the egg whilst cooking)

Lightly place your pre-cut vegetable discs in a pleasing pattern and crumble over more feta (TIP: you can never have too much feta)

Bake at 180degrees/Gas 4 for 15/20 mins or until set. if the top is not brown you can finish it under the grill for 3 to 5 minutes.

Serving suggestion

If serving for dinner you can fry up some onions, tomatoes and mushrooms to have on the side. However this can be served chilled for a quick snack or a picnic with a fresh green salad.

 

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