Monday, 24 November 2014
Autumnal "spanish" omelette, with roasted vine tomatoes
1 leek, chopped and washed
8 medium potatoes
cavolo nero, shredded
broccoli, florets separated and stalk peeled and chopped
8-10 eggs, whisked
1. Soften leek in olive oil, then add mushroom pieces, fry gently in a big frying pan, which you can put in the oven.
2. At the same time boil chopped potatoes, and steam cavolo nero and broccoli.
3. When the potatoes are done, and the greens are soft - add them all to the frying pan, and mix together.
4. Add the eggs, shake the pan to even out and cook in a medium oven for about 20-30 minutes.
This was a fabulous use of the end of the veg box. Filling, delicious and quite easy. "First class is too trite" was my provided quote.