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Oven omelette with a base of potatoes and aubergines

salty chef
INGREDIENTS
  • 3 medium potatoes, cut into slices
  • 1 big aubergine, cut into slices
  • 6 medium eggs
  • 150 ml light Milk Cream 12% Fat OLYMPOS
  • 1 small onion, chopped
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 1/2 teaspoons of salt
  • 1/2 teaspoons of black pepper
  • 1/2 teaspoons of sweet paprika
  • 1/2 teaspoons of oregano or thyme
  • 3 tablespoons of olive oil
  • 40 gr. Cow Butter OLYMPOS
PRODUCT
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Cow butter
Cow butter
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Dairy cream 12% fat
Dairy cream 12% fat
METHOD
  1. In a large bowl, add the potatoes, aubergines, olive oil, and pepper, mixing well.
  2. Spread the vegetables in a 20×30 cm pyrex dish and bake in air at 180°C for 20-30 minutes, until slightly softened.
  3. In a pan, melt the OLYMPOS Cow Butter and add the olive oil.
  4. Sauté the onion and peppers for 3-4 minutes, until softened.
  5. In a bowl, beat the eggs, the OLYMPOS Light 12% Fat Cream and add salt, pepper, paprika and oregano.
  6. Layer the sautéed vegetables over the aubergines and pour the egg mixture over top, making sure it gets everywhere.
  7. Bake in a preheated oven at 180°C in air for 30-35 minutes, until lightly browned.
  8. Let the omelette stand for 5 minutes before cutting it and serving it hot.
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