Goats Cheese, Caramelised Red Onion & Red Pepper Tortilla
This dish works great as both a vegetarian breakfast and a gluten-free breakfast with a difference.
Olive Oil
2 red onions sliced
1 red bell pepper, diced
500g waxy potatoes
5 free-range eggs (large)
Chives, snipped
Capricorn goats cheese, sliced
Seasoning to taste
Pre-heat oven to 180 or gas 4.
In a non-stick frying pan, heat the olive oil and gently fry the onions until lights brown. In a separate pan cook the potatoes in salted water until just cooked (15-20 mins), cool and peel and slice. Add the potatoes to the onions to soak up some of the juices, add the diced pepper, season and cook for 5 mins. Whisk eggs, season and chives together, pour over the potatoes, pepper and onions making sure all ingredients are covered. Arrange sliced cheese on top and bake in the oven for 15-20 mins until set.
This dish works great as both a vegetarian breakfast and a gluten-free breakfast with a difference.
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| Goats cheese, red onion & red pepper tortilla |
Ingredients
Olive Oil
2 red onions sliced
1 red bell pepper, diced
500g waxy potatoes
5 free-range eggs (large)
Chives, snipped
Capricorn goats cheese, sliced
Seasoning to taste
Pre-heat oven to 180 or gas 4.
In a non-stick frying pan, heat the olive oil and gently fry the onions until lights brown. In a separate pan cook the potatoes in salted water until just cooked (15-20 mins), cool and peel and slice. Add the potatoes to the onions to soak up some of the juices, add the diced pepper, season and cook for 5 mins. Whisk eggs, season and chives together, pour over the potatoes, pepper and onions making sure all ingredients are covered. Arrange sliced cheese on top and bake in the oven for 15-20 mins until set.
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