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Aubergine txistorra omelettes with peppers and salad

Name: Aubergine txistorra omelettes with peppers and salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Egg (8 eggs); 400 g Aubergine; 100 g Txistorra; 200 g Lettuce; 300 g Spring Onion (200 g omelette and 100 g salad); 3 g Garlic; 400 g Red pepper; 140 ml Extra virgin olive oil (50 ml peppers, 60 ml aubergine, 15 ml salad and 15 ml omelettes); 15 ml Vinegar; 3 g Parsley; 2 g Salt

Total time1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Aubergine txistorra omelettes with peppers and salad. Set aside salad spring onion before cooking the filling.

Jump to steps

30 minpreparation and possible waiting

40 mincooking

4servings

2.412 kcalwhole recipe

603 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Spanish

Allergens

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Diet

Omnivorous

Dish type

Main course

Meal

Lunch

Preparation

Sautéing

Appliances

Frying pan

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Wash and dry lettuce and reserve with 100 g sliced spring onion.
Brown sliced garlic in 50 ml oil. Add trimmed diced peppers and cook for 20 minutes with some salt.
Soften 200 g chopped spring onion and sliced aubergine in 60 ml oil for 15 minutes. Push aside, add crumbled skinned txistorra and cook for 5 minutes until done. Mix.
Beat two eggs with a quarter of the filling. Cook on both sides until set with some of the 15 ml omelette oil. Repeat four times.
Dress salad with 15 ml oil, vinegar and remaining salt. Serve with omelettes, peppers and parsley.

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Ingredients

Method

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