Puffy Omelette with Spanish sauce and Grilled chips

Puffy Omelette with Spanish sauce

Puffy Omelette with Spanish sauce and Grilled chips is very delicious recipe. However in this article we will discuss that how to cook whole recipe.

COOKING TIME: 6 minutes (omelette); 3 minutes (sauce)

Omelette :

Eggs3 eggs, separated
milk3 tablespoons
salt1/4 teaspoon
white pepper1/4 teaspoon
butter or margarine15g (1/2 oz)
tomatoestomato slice, to garnish

Spanish sauce:

chopped cooked Spanish150g (5oz)
vegetable oil1 tablespoon
corn flour2 teaspoons
milk5 tablespoons
saltAs per require
black pepperAs per require


1. To make the sauce put the Spanish into a 1.2 litter (2 point) bowl during this stir in the vegetable oil. Sprinkle over the corn flour and stir to mix thoroughly. Add the milk and stir again until well mixed.
2. Cook, uncovered for 1 minute, stir and cook for a further minute or until the sauce thickens. Season to taste with salt and pepper. Cover with cling film and set aside while preparing the omelette.
3. To make the omelette, Place the egg yolks, milk, salt and pepper in a large bowl and beat together with a fork.
4. Whisk the egg whites in another bowl until stiff. Stir 1 tablespoon of the beaten whites into a yolk mixture, then fold in the remainder gentle
5. Put the butter in a 23cm (9inch) round dish and cook on Maximum (Full) for 45 seconds or until melted. Swirl the butter round the dish to coat all over.
6. Pour the egg mixture into a buttered dish, reduced the setting and cook Medium Low (35%) for 1 minute on the other hand Quickly open the oven door and give the dish quarter turn. Repeat twice more, then cook for 2 minutes or until the mixture is only just set. Leave to stand for 1 minute.
7. Carefully slide the omelette on to a flameproof plate after that, fold over and Brown under a preheated the sauce for 1 minute. Pour over the omelette and garnish with tomato.

Grilled Chips:

COOKING TIME: 8 minutes, plus browning

Potato’s450g(1 lb)
oil2 tablespoon
saltAs per require


1. Peel, rinse and dry the potatoes, then cut into 1 cm (1/2 inch) chips.
2. Place a chips in a dish, cover with cling film and cook for 4 minutes, stir and cook further 3 minutes or until tender. Drain, pet dry with kitchen paper and stir in the oil during, tossing the chips to make sure that they are all well coated and Sprinkle with salt.
3. Moreover, Transfer the chips to a flameproof dish and brown on all sides under a preheated conventional grill.

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