Goat's Cheese Omelette with Patatas Bravas
with roasted Romano peppers & aioli
There is a new ingredient in your box! The green Romano pepper is a sweet, crunchy vegetable with a subtle flavour. It's delicious raw or grilled.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
1 teaspoon
Ground paprika
1 piece
Romano pepper
½ piece
Garlic
¼ piece
Red chili pepper
50 g
Passata
2 piece
Egg
(Contains Egg)
25 g
Grated mature goat's cheese
(Contains Milk)
25 g
Aioli
(Contains Egg, Mustard May be present Molluscs, Milk, Celery, Soy, Gluten, Sesame, Fish, Crustaceans)
½ piece
Green Romano pepper
Not included in your delivery
2 tablespoon
Olive oil
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Wash or peel the potatoes and dice into 1 - 2cm chunks, then transfer to a bowl. Add the paprika and drizzle with 0.75 tbsp olive oil per person. Season with salt and pepper, then toss well to coat. Fry the potatoes in a deep frying pan over medium-high heat for 20 minutes, covered. Remove the lid from the pan and continue frying for 15 minutes.
Transfer the peppers to a parchment-lined baking sheet and drizzle with 0.5 tbsp olive oil per person. Season generously with salt (see Tip). Roast in the oven for 10 - 15 minutes or until they begin to darken, turning halfway.
Tip: if you have flaky sea salt, use this to season the peppers. This type of salt will retain its shape and the peppers will not absorb it so much.
In the meantime, crush or mince the garlic. Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
Heat 0.25 tbsp olive oil per person in a saucepan over medium-high heat. Fry the garlic and chili pepper for 1 - 2 minutes. Reduce the heat, then add the passata and allow to thicken and reduce for 5 minutes. Add more water if the sauce is too thick and season to taste with salt and pepper.
In a bowl, whisk the eggs with a splash of milk and the goat's cheese, then season with salt and pepper. Heat the rest of the olive oil in a frying pan over medium-high heat and pour in the eggs. Fry the omelette for 5 – 8 minutes, then carefully fold in half.
Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.
Halve the green Romano pepper. Serve the omelette and the patatas bravas with the roasted Romano peppers. Serve with the tomato sauce and the aioli (see Tip).
Tip: this recipe is high in calories. If you're watching your calorie intake, serve just half of the aioli and potatoes. You can keep the rest in the fridge to use the next day.