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Barbecued Rainbow Trout Spanish Omelette by Siobhán Devereux Doyle

Method

  • 1. Bring a pan to a medium heat, drizzle with olive oil and lightly fry the onion.
  • 2. Mix the egg, milk and basil together.
  • 3. Add the potato to the pan and fry for 1 minute, then add the trout and spring onion.
  • 4. Pour over the egg mixture. Lightly fold the egg in form the side of the pan until the egg begins to firm.
  • 5. Place the pan under a hot grill, watch carefully, and cook until firm.
  • 6. Remove from the grill, sprinkle the top with cheese and return to the grill to gratinate the cheese.
  • 7. Remove from the grill, and allow to rest for 2 minutes.
  • 8. Cut and serve with a crisp salad.

Ingredients

  • 5oz. Goatsbridge Barbequed Rainbow Trout (flaked)
  • 1 Medium Onion (diced)
  • 1 Spring Onion (chopped)
  • 4 Large Eggs
  • 2fl. oz. Milk
  • 2oz. Mature Wexford Cheddar
  • 1 Tbsp Chopped Fresh Basil
  • 4oz. Cooked Potato (diced)
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Barbecued Rainbow Trout Spanish Omelette by Siobhán Devereux Doyle

Prep time: 10
Cooking time: 15
Serves: 4
Barbecued Rainbow Trout Spanish Omelette by Siobhán Devereux Doyle
  • 5oz. Goatsbridge Barbequed Rainbow Trout (flaked)
  • 1 Medium Onion (diced)
  • 1 Spring Onion (chopped)
  • 4 Large Eggs
  • 2fl. oz. Milk
  • 2oz. Mature Wexford Cheddar
  • 1 Tbsp Chopped Fresh Basil
  • 4oz. Cooked Potato (diced)
  • 1. Bring a pan to a medium heat, drizzle with olive oil and lightly fry the onion.
  • 2. Mix the egg, milk and basil together.
  • 3. Add the potato to the pan and fry for 1 minute, then add the trout and spring onion.
  • 4. Pour over the egg mixture. Lightly fold the egg in form the side of the pan until the egg begins to firm.
  • 5. Place the pan under a hot grill, watch carefully, and cook until firm.
  • 6. Remove from the grill, sprinkle the top with cheese and return to the grill to gratinate the cheese.
  • 7. Remove from the grill, and allow to rest for 2 minutes.
  • 8. Cut and serve with a crisp salad.

Ingredients

  • 5oz. Goatsbridge Barbequed Rainbow Trout (flaked)
  • 1 Medium Onion (diced)
  • 1 Spring Onion (chopped)
  • 4 Large Eggs
  • 2fl. oz. Milk
  • 2oz. Mature Wexford Cheddar
  • 1 Tbsp Chopped Fresh Basil
  • 4oz. Cooked Potato (diced)

Method

  • 1. Bring a pan to a medium heat, drizzle with olive oil and lightly fry the onion.
  • 2. Mix the egg, milk and basil together.
  • 3. Add the potato to the pan and fry for 1 minute, then add the trout and spring onion.
  • 4. Pour over the egg mixture. Lightly fold the egg in form the side of the pan until the egg begins to firm.
  • 5. Place the pan under a hot grill, watch carefully, and cook until firm.
  • 6. Remove from the grill, sprinkle the top with cheese and return to the grill to gratinate the cheese.
  • 7. Remove from the grill, and allow to rest for 2 minutes.
  • 8. Cut and serve with a crisp salad.

In this Recipe

In this Recipe