Dutch Farmer's Omelette
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Preheat oven to 150°C.
Place the oil into a deep saucepan and heat to 130°C. Add the potato and cook, stirring to ensure the oil doesn´t boil, for 15 minutes or until the potatoes are tender. Add the onion and cook for a further 5-10 minutes or until onions are tender. Remove from heat and transfer to a sieve using a slotted spoon. Drain the oil and reserve for other use.
Break the eggs over the mixture and carefully turn over into a 2 litre, 22cm oven-proof dish, greased with a few drops of oil. Place low in the oven on 150°C for 15-20 minutes or until egg has set.
For the aïoli, place the yolks, garlic and vinegar in a food processor. Turn the processor on and pour in 1 tbsp of oil, blend for 1 minute. Drizzle in the remaining oil, adding the paprika and salt about three-quarters of the way through. If the aïoli becomes too thick, add a little water.
Serve omelette warm or cold with sourdough toast and aïoli.
1 litre mild olive oil (not extra virgin)
1.5 kg potatoes, peeled and cut into 1.5cm slices
1 large onion
salt and pepper, to taste
2 egg yolks
1 garlic clove
1 tbsp apple cider vinegar
250 ml (1 cup) mild olive oil (or use 50 ml extra virgin and 200 ml vegetable oil)
3 tsp sweet paprika
2 tsp salt
Hinzugefügt von: Natália Martins
Konsultiert: 2695 X
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