EN
58
SPANISH EGG
• 1 egg
• 1/2 capsicum
• 1 small onion
• 1 small canned tomato
• 2 heaped teaspoons flour
• 1/2 teaspoon concentrated tomato purée
• 1 pinch of pepper
• 1 pinch of salt
• 1/2 teaspoon dried, ground basil
INGREDIENTS:
PREPARATION:
1. Beat the egg with flour, tomato purée, basil, pepper and salt to an even, frothy mixture.
2. Cut capsicum, tomato and onion in small cubes or short stripes.
3. Combine egg and vegetables.
4. Wait until the appliance reaches operating temperature. Then fill a portion of the egg mixture into the wells of the heating plate.
5. Bake the mixture until it is golden brown (2 - 3 minutes).
6. Remove the egg triangles and put the next portion into the wells.
7. Serve with toast or on rice.