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Spanish Potato Omelette with Quinoa

by GMV - Got My Vote!' (follow)
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This Spanish omelette recipe will make anybody s mouth drool. This is a delicious dish that can be served warm or cold.

Typical Spanish Omelette contains only potato and onion. This is my variation and an inventive concoction. I think it is a cross between a Spanish tortilla and an Italian pizza. :)

Also I added a sprinkle of health super food - black organic quinoa to make this into a more nutritious meal.

The result? An ultimate delicious snack dish for any occasion.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 4 servings

12 eggs
8 hash brown
8 mini kransky sausage
300g button mushroom
4 tablespoon oil
1 teaspoon paprika
200g mixed grated cheese
4 tablespoon cooked black quinoa
40g parsley
400g mixed side salad for garnish
Salt and pepper

Add oil to the pan and pan-fried hash browns, kransky sausage and button mushrooms to golden or crispy.
Remove from pan.

Cut the hash brown, sausage and mushroom into smaller pieces.
Set aside.

Whisk 3 eggs, add a dash of paprika, some shredded cheese, salt and pepper.
Add a tablespoon of oil to the pan.
Pour in the egg mixture and whish around to get a crispy edge.

When the omelette is semi-cooked, place hash brown, sausage and mushroom pieces on top.
Reduce the heat to low.

Scatter 1 tablespoon of cooked black quinoa on top.

Add a handful of mixed cheese on top.

Once the cheese is melted, scattered some finely-chopped parsley on top.

Gently slide the omelette from pan to a large plate.
Serve with a garden salad.

A good substantial meal and it has everything we all love: hash brown potato, cheesy kransky and egg.

My work is done here.

This is such a fantastic throw-together dish that works with anything!

#Comfort Meal
I like this Recipe - 5
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I was interested until I saw the hashbrown. Forget it use real fresh potatoe"
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