Spanish Omelette
A nice light meal that is perfect for evenings. Adding KNORR Hollandaise Sauce to eggs makes them softer and creamier.
Ingredients
Potato
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Potatoes
Omelette
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Potatoes 400 g
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Fish, white 600 g
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Eggs 12 x
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Broccoli 286 g
Preparation
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Potato
- Peel and dice the potato. Steam until soft. Set aside to cool.
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Omelette
- Slice the fish into strips and place on a large baking tray.
- Break the eggs into a large bowl, add KNORR Garde d’Or Hollandaise Sauce and lightly whisk.
- Lightly steam the broccoli, combine with potato and add to the fish. Pour over the egg mix.
- Bake in the oven at 160C for 30 minutes or until cooked.
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Serving Suggestion
- Serve with a fresh garden salad and crusty bread.
Tip – For a vegetarian option, substitute fish with other vegetables.