Baked Spanish omelette

After the overall success of my recent baked omelette / crustless quiche I've been experimenting with other fillings. I really like deep omelettes but they are so tricky to turn over without breaking them. I think I've found the perfect solution - invest in a silicon cake case. I have a bright orange one (pictured below), all you do is spray with a little oil and the omelette comes out perfectly. The recipe below is great with a big green salad for dinner or on it's own as a portable breakfast!

Baked Spanish omelette

Ingredients:

8 large, free-range eggs

2-3 potatoes, halved and finely sliced

Large white onion, halved and finely sliced

50g smoked, free range bacon lardons

Large handful curly kale

Salt and pepper

Coconut oil

Method:

Preheat the oven to about 160-180 fan.

Cook your potatoes - now controversially I cooked my potatoes in the microwave (about 5 minutes on high) in a bowl covered in cling film, I know some people disapprove of microwaves so please feel free to cook then in some boiling water but if you do this give them a decent amount of time to dry out before you add them to the frying pan.

While your potatoes are cooking fry your bacon lardons and onions in the coconut oil until the onions are soft and slightly browned, the bacon should have browned off at this point too.

By this point your potatoes should be cooked so can be added to the frying pan and lightly seasoned (don't forget you'll be seasoning the egg too so don't go overboard!).

Fry for a few minutes then set aside to cool slightly - I chucked them in my silicon mould to cool as it let some of the bacon and onion flavoured oil come off into the mould so I could use this to grease it.

Next add your curly kale to the pan, you can add some butter at this point if you like but I just used a splash of water to let it steam / fry a bit, once cooked add to the other cooked ingredients.

Beat your eggs in a large bowl and season, once your fillings are closer to room temperature add them to the eggs and stir though (it doesn't matter if they are still a bit hot as it just helps the egg cook a bit faster), pour the mix into your greased mould.

Make sure your mould is sat on a baking tray so it's steady then put in the oven for 20-30 minutes or until it is fully set.

Cut up and enjoy!

NB: You might want to cut up your bacon lardons so you get lots of small bacon bits all through the omelette rather than the odd massive chunk!