Spanish Omelette

Name: Spanish Omelette
Yield: 10
Ingredients: 400.0g Potatoes; 600.0g Fish, white; 12.0x Eggs; 200.0g Broccoli; 300.0ml KNORR Hollandaise Sauce Gluten Free 1L

A nice light meal that is perfect for evenings. Adding KNORR Hollandaise Gluten Free Sauce to eggs makes them softer and creamier.

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Potato

Potatoes 400.0 g

Omelette

Fish, white 600.0 g
Eggs 12.0 x
Broccoli 200.0 g
KNORR Hollandaise Sauce Gluten Free 1L 300.0 ml

Seafood

Eggs

Other European

Aged Care

Breakfast & Brunch

A nice light meal that is perfect for evenings. Adding KNORR Hollandaise Gluten Free Sauce to eggs makes them softer and creamier.

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Preparation

Potato
- Peel and dice the potato. Steam until soft. Set aside to cool.
Omelette
- Slice the fish into strips and place on a large baking tray.
- Break the eggs into a large bowl, add KNORR Hollandaise Gluten Free 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 160 degree Celsius for 30 minutes or until cooked.
Serving Suggestion
- Serve with a fresh garden salad and crusty bread.
Tip – For a vegetarian option, substitute fish with other vegetables.