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16
Spanish style Omelette
Serves 2
1 chorizo sausage, chopped
½ punnet cherry tomatoes
300g baby spinach
4 eggs
1 tbsp milk
1 tbsp butter
¼ cup cheddar cheese
4 slices toasted crusty bread
1.
Preheat the skillet at setting 8 until
heating light turns off.
2.
Lightly sauté chorizo, tomatoes and
spinach, and remove from the skillet.
Wipe the skillet out and reheat.
3.
Place eggs and milk into a bowl and
whisk with a fork for 1 minute.
4.
Add butter to the preheated skillet
and pour eggs. Top one side with
spinach, chorizo mix, and cheese.
5.
Cook for 5 minutes. Flip empty side of
omelette onto the filling and lift out of
skillet with a heat resistant spatula.
6.
Serve with toast.
Corn fritters
Makes 12 fritters
3 cobs corn, kernels only, cooked
1 green chilli, halved, seeds removed,
finely sliced
2 shallots, finely diced
2 cloves garlic, finely sliced
2 sprigs thyme, sh extra, to serve
1 tsp salt
3 eggs
½ cup self-raising flour
8 vine cherry tomatoes, roasted, to serve
1 avocado, sliced, to serve
Tomato relish to serve
1.
In a bowl, place the corn, chilli,
shallots, garlic, thyme sprigs, salt,
eggs, and flour and fold until
completely combined.
2.
Place the butter and oil into the skillet
and preheat at setting 8 until heating
light turns off.
3.
Spray the skillet lightly with canola oil
and scoop a heaped tablespoon of
mixture to form a fritter. Repeat this
until each fritter has approximately
1cm distance from the next. Allow
to cook for 3 minutes or until golden
brown and then flip over to cook for a
further 3 minutes.
4.
Allow to drain on paper towel and
repeat until all fritters have been
cooked.
5.
Serve with roasted cherry tomatoes,
avocado, extra thyme, and some
tomato relish.
TIP:
For a gluten-free option,
substitute the flour by
1
⁄
2
cup
rice flour and 1 teaspoon
bicarbonate of soda.
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