Naan Spanish Omelette

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You can cut and serve this in wedges or cubes with cocktail sticks when entertaining

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Ingredients

  • 4 Mission Garlic & Herb Naan
  • 4 Small potatoes, peeled and thinly sliced
  • 6 Large eggs
  • 2 Springs fresh rosemary leaves
  • 4 onions, thinly sliced
  • ½ tsp Balsamic vinegar
  • 6 tbsp Extra virgin olive oil
  • 1 bunch Fresh parsley, finely chopped
  • Salt and fresh ground black pepper, for seasoning

Instructions

  1. Preheat oven to 180°C.
  2. Heat olive oil in frying pan over medium heat and sauté onions, stirring until they caramelize. Lower heat and season with salt. Add balsamic vinegar and stir until they soften. Place onions in bowl and set aside.
  3. In a large mixing bowl, beat eggs with a fork and season with salt and pepper, and set aside.
  4. Using the same pan, drizzle some olive oil and sauté the potatoes with rosemary and a pinch of salt. Once lightly golden, remove from pan and place in the same bowl with the caramelized onion. Stir evenly.
  5. Place the Naan on a round baking platter and add the potato and onion mix. Place the beaten eggs on top, and spread all ingredients evenly. Bake in the oven for 10 mins until golden brown.
  6. Garnish it with finely-chopped parsley.

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Naan Spanish Omelette

You can cut and serve this in wedges or cubes with cocktail sticks when entertaining

 Preparation Time: Total time: Serves 4 Ingredients: 4 Mission Garlic & Herb Naan 4 Small potatoes, peeled and thinly sliced 6 Large eggs 2 Springs fresh rosemary leaves 4 onions, thinly sliced ½ tsp Balsamic vinegar 6 tbsp Extra virgin olive oil 1 bunch Fresh parsley, finely chopped Salt and fresh ground black pepper, for seasoning Instructions:
  1. Preheat oven to 180°C.
  2. Heat olive oil in frying pan over medium heat and sauté onions, stirring until they caramelize. Lower heat and season with salt. Add balsamic vinegar and stir until they soften. Place onions in bowl and set aside.
  3. In a large mixing bowl, beat eggs with a fork and season with salt and pepper, and set aside.
  4. Using the same pan, drizzle some olive oil and sauté the potatoes with rosemary and a pinch of salt. Once lightly golden, remove from pan and place in the same bowl with the caramelized onion. Stir evenly.
  5. Place the Naan on a round baking platter and add the potato and onion mix. Place the beaten eggs on top, and spread all ingredients evenly. Bake in the oven for 10 mins until golden brown.
  6. Garnish it with finely-chopped parsley.
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