March 6, 2018
A twist on a Spanish omelette
4 hrs 45 mins
4 hrs 55 mins
3 small potatoes cut into 3 cm chunks (400 grams)
1 small onion cut into 1/4 and sliced (100 grams)
1/2 teaspoon whole fennel seeds
1/2 teaspoon ground cumin
1 teaspoon crushed garlic
2 teaspoons extra virgin olive oil (I just drizzled over top)
Freshly ground black pepper and pink salt
200 grams grape tomatoes
40 grams sliced spinach
6 eggs (remove eggs from fridge 1 hour before needing)
1/4 cup sour cream
1/2 cup grated cheese
1Place potatoes, onion, spices, garlic and olive oil into sc
2Cook on high 3 hours or until potatoes are tender
3Remove mixture and drain if any liquid
4Line sc insert with baking paper
5Spread potato mixture over bottom
6Place grape tomatoes around evenly
7Spread spinach evenly
8Whip eggs and sour cream together and tip over mixture
9Tea towel under lid
10Cook on high 1 1/2 hours or until eggs set
11Sprinkle cheese over top
12Tea towel under lid
13Cook on high 15 minutes or until cheese has melted
1This was cooked in a 3L slow cooker.
2Sliced capsicum can be added or any veg you like.
3The eggs are removed from fridge so they aren't as cold going into slow cooker.
4Serve with salad or chips for a meal.
Submitted by Karen Stuckings
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