Omelette with Patatas Bravas and Tomato Sauce
with Goat's Cheese, roasted Romano peppers & aioli- Ei
- Melk (inclusief lactose)
- Mosterd
- Gluten
- Melk (inclusief lactose)
- Soja
- Vis
- Schaaldieren
- Selderij
- Tarwe
- Sesamzaad
- Weekdieren
- Gerst
- May contain traces of allergens
In Spain, they eat patatas bravas as tapas alongside lots of other dishes. Today, you'll combine them with a spicy tomato sauce, a goat's cheese omelette and Romano peppers.
Ingredients
250 g
Potatoes
1 teaspoon
Ground paprika
1 piece
Romano pepper
½ piece
Garlic
¼ piece
Red chili pepper
50 g
Passata
2 piece
Egg
(Contains: Ei)
25 g
Grated mature goat's cheese
(Contains: Melk (inclusief lactose))
25 g
Aioli
(Contains: Ei, Mosterd May be present: Gluten, Melk (inclusief lactose), Soja, Vis, Schaaldieren, Selderij, Tarwe, Sesamzaad, Weekdieren, Gerst)
½ piece
Green Romano pepper
Not included in your delivery
2 tablespoon
Olive oil
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Wash or peel the potatoes and dice into 1 - 2cm chunks, then transfer to a bowl. Add the paprika and drizzle with 0.75 tbsp olive oil per person. Season with salt and pepper, then toss well to coat. Fry the potatoes in a deep frying pan over medium-high heat for 20 minutes, covered. Remove the lid from the pan and continue frying for 15 minutes.
Transfer the peppers to a parchment-lined baking sheet and drizzle with 0.5 tbsp olive oil per person. Season generously with salt (see Tip). Roast in the oven for 10 - 15 minutes or until they begin to darken, turning halfway.
Tip: if you have flaky sea salt, use this to season the peppers. This type of salt will retain its shape and the peppers will not absorb it so much.
In the meantime, crush or mince the garlic. Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
Heat 0.25 tbsp olive oil per person in a saucepan over medium-high heat. Fry the garlic for 1 - 2 minutes. Reduce the heat, then add the passata and allow to thicken and reduce for 5 minutes. Add more water if the sauce is too thick and season to taste with salt and pepper.
In a bowl, whisk the eggs with a splash of milk, the goat's cheese and chili pepper for the adults. For the younger ones whisk the eggs with a splash of milk. Heat the rest of the olive oil in a frying pan over medium-high heat and pour in the eggs. Fry the omelette for 5 – 8 minutes, then carefully fold in half. Season to taste with salt and pepper.
Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.
Dice both Romano peppers for the younger ones and serve the whole Romano pepper for the adults. Serve the omelette and the patatas bravas with the roasted Romano peppers. Serve with the tomato sauce and the aioli (see Tip).
Tip: this recipe is high in calories. If you're watching your calorie intake, serve just half of the aioli and potatoes. You can keep the rest in the fridge to use the next day.
