It is a dining experience for the eyes… and stomach, and can be delighted in hot or cold so it is an ideal all year staple.
8 grown-ups sharing
For the cooked vegetables
1 red sweet pointed pepper, cut into wedges
2 medium red onions, cut
2 medium Maris Piper potatoes, stripped and cut into 5mm thick round cuts
¾ tsp Sainsbury’s gentle and smoky BBQ preparing
2 tbsp Sainsbury’s olive oil, light in shading
Salt and pepper to taste
For the veggie chorizo
8 Sainsbury’s Love Your Veg chorizo-style shroomdogs (1 bundle)
1 tsp Sainsbury’s olive oil, light in shading
For the omelet
8 Sainsbury’s Taste The Difference brilliant yolked eggs, daintily beaten
30g wild rocket leaves
Preheat the stove to 220°C/fan 200°C/gas mark 7. Line a shallow simmering plate (approx 30x20cm) with greaseproof paper.
For the cooked vegetables, blend the potato cuts, pepper wedges and onion cuts along with the smoky flavoring and olive oil. Mastermind everything in a solitary layer onto the cooking plate. Season to taste with salt and pepper. Broil for 25-30 minutes until the potatoes have relaxed. Ensure you give everything a cautious turn part of the way through, focusing not to break the potato cuts (don’t stress if a couple do, these can go on the lower part of the omelet!).
Over the most recent 15 minutes of the vegetables simmering, cook the chorizo-style shroomdogs. Spot an ovenproof griddle (approx 30cm in width) on a medium warmth and include the olive oil. At the point when hot, include the shroomdogs and fry for 8-10 minutes, turning as often as possible until cooked through.
At the point when prepared, eliminate the shroomdogs from the dish and channel on some kitchen towel before cutting every one corner to corner into 4 stout cuts. Eliminate the skillet from the warmth for the second while you check the vegetables. When the vegetables are prepared, eliminate from the broiler (yet keep the stove on) and put the skillet you cooked the shroomdogs in back on a low/medium warmth with the oil left from cooking still in.
Mastermind the majority of the vegetables and wiener cuts on the lower part of the container so they are spread out equitably, holding a small bunch of the frankfurter cuts and the most attractive vegetables. Cautiously empty the beaten eggs into the dish making a point not to move everything to an extreme. Season the egg to taste with salt and pepper, at that point organize the rest of the hotdog cuts and vegetables equally on top.
Put the entire skillet cautiously into the broiler and heat for roughly 15 minutes or until the egg has risen and set in the center. Cautiously eliminate the hot container, leave to cool for a couple of moments or totally before sliding out onto an enormous plate or load up and cutting into huge wedges. Disperse over the rocket leaves and serve. This omelet is heavenly hot or cold.