Baked Spanish Potato Omelette – a delicious recipe with potatoes, rashers, milk, salt, cayenne pepper, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
slice the potatoes about half cm thick and put on to boil for 10 - 15 minutes until almost cooked.
2
drain and leave to cool
3
dice the bacon.
4
crush the garlic.
5
beat the eggs and add milk, salt, pepper, cayenne, garlic and 2/3 of the cheese
6
in a small casserole dish spoon a thin layer of egg mix on to the base and add a layer of potato add some bacon, spinach and more egg mix.
7
repeat the layers ending with egg mix, topping of bacon and sprinkle with remaining cheese
8
bake in the oven at 200c for 25-30 minutes until cooked throughout
9
i have served a hot slice with buttered bread for breakfast, hot with sausages and sweetcorn for dinner or cold at a picnic
966
kcal
Calories
63
g
Fat
33
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 potatoes, 3 rashers of bacon, 50 ml milk, 1 big pinch of salt and pepper, and more.
Yes, Baked Spanish Potato Omelette falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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