Spanish potato fish omelette

Name: Spanish potato fish omelette
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 onion; 6 tablespoons olive oil; 1,5 bag minicrills a 450 g; 6 eggs (medium size); salt and pepper; 8 sundried tomatoes in oil pot a 280 g; 1 tray fruits de mer fish, 150 g; 4 beef tomatoes; tablespoon oil to grease

A tasty Spanish recipe. The main course contains the following ingredients: fish, onion, olive oil, mini jars (a 450 g), eggs (medium), salt and pepper, sundried tomatoes in oil (pot a 280 g), fruits de mer (fish, 150 g) , beef tomatoes and oil to grease.

Ingredients

Kitchen Stuff

quiche or baking dish diameter 24 to 26 cm

Directions

Peel and chop onions.
Heat oil in frying pan.
Roast onion and potatoes for about 5 minutes while stirring.
Preheat the oven to 200 ° C or gas oven 4.
Beat eggs with salt and pepper.
Dried tomatoes cut into strips.
Put potatoes in the bowl.
Fruits the mer and tomato strips through it.
Add egg and mix.
Grease the baking dish and pour in the egg mixture.
Top flatten.
Cook the omelette in the middle of the oven in about 15 minutes until golden brown.
Meanwhile, wash meat tomatoes, cut into slices and divide them over four plates.
Cut omelette into 4 points and lay on tomatoes..