 |
Select From
|
 |
|
 |
|
Ingredients:
225g (8oz) Potatoes, thickly sliced
6 x sz3 eggs
1
large onion, sliced
2 gloves of garlic (crushed)
6 sun-dried tomatoes, drained and sliced
50g (2oz) Olive Salad, drained and sliced
3 x 15ml (3 tblspn) Olive Oil
2 x 15ml (2 tblspn) rough chopped basil
1 lemon rind
Salt & freshly ground black pepper to seas
Method- Heat oil and fry onion and garlic slowly until golden brown.
- Add the potatoes, cover and fry
Slowly until cooked.
- Whisk the eggs; add the lemon rind, tomatoes, olives and basil.
- Season to taste.
- Increase heat under potatoes and when hot pour in egg mixture.
- Cook for 1 minute on high
before reducing heat slightly to continue cooking for a further 5-10 minutes until the omelette
is set.
- For an extra brown result finish under a hot grill.
- Serve immediately with a salad garnish.
|
| |
| Back |
|
Author: Ann Brady
Copyright www.exercise.co.uk
2001
|
Copyright Exercise, Fitness & Leisure 2001
No information on this site can be used for commercial purposes without the prior approval
of E.F.L All rights reserved
www.exercise.co.uk is brought to you by the Sevens/Yasp
agency
|
|
|
| |
