Hot Smoked Trout Spanish Omelette
Servings: 4 servings
This Hot Smoked Trout Spanish Omelette is a fantastic combination of simplicity and bold flavour. Made with potatoes, sweet caramelised onion and generous flakes of our hot smoked trout, it’s quick to whip up and looks like you’ve gone to a lot more effort than you actually did. Whether you’re serving it warm for breakfast or supper or even packing it cold for lunch the next day, this recipe really delivers.
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Ingredients
- 200 g hot smoked trout frozen
- 2 T macadamia nut oil
- 1 large onion diced
- 5 cooked baby potatoes leftovers are ideal
- 5 eggs lightly beaten
- salt & pepper
Instructions
- Thaw your hot smoked trout (in the vac packs) in luke warm water while you get everything else ready - this shouldn't take more than 10 minutes.
- Heat the oil in a 24cm non-stick pan and fry the onions over medium low heat until soft.
- Slice the potatoes in 5mm slices and layer them on the bottom of the pan (amongst the onions).
- Season the beaten eggs with a bit of salt and pour over the onion & potato layer.
- Remove the skin from the thawed hot-smoked trout and flake it all over the egg mixture (while it's still soft, so that it sinks in a bit).
- Cook until the bottom is nicely caramelised and the egg is set.
- Slide the whole thing onto a board, slice and serve. If your non-stick pan isn't what it used to be and it won't come out whole, just slice it in the pan and remove slice by slice.