Spanish omelette bento recipe

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This potato-and-vegetable-filled cold omelette is a great picnic or bento item. To go with this is an equally hearty vegetable dish: braised savory-sweet broccoli rabe with garlic and dried fruit.

  • Yield: 1 Serving


Spanish Omelette with Potato, Onion, and Sweet Pepper
  • 2 medium potatoes
  • 2 Tbsp olive oil
  • salt, for sprinkling
  • ½ small onion finely chopped
  • ½ medium red sweet pepper, de-seeded and cut into small dice black pepper, to taste
  • 4 large eggs
  • ½ tsp salt
  • salad greens to line the bento
Broccoli Rabe with Garlic and Dried Fruit
  • ½ Tbsp olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • 2 cups (80g) roughly chopped broccoli rabe
  • ½ cup (120 ml) water
  • 1 Tbsp red wine vinegar
  • ½ Tbsp raisins
  • ½ Tbsp dried cranberries
  • salt and pepper, to taste
How to Make It
  1. Peel the potatoes and slice as thinly as possible. A mandoline or plastic vegetable slicer is the handiest tool for this.
  2. Heat 1 tablespoon of the olive oil in a 7–8 inch (18–20 cm) nonstick frying pan over medium heat. Put in the potato slices, add a sprinkle of salt, and sauté until the potato starts to turn limp. Add the onion and sweet red pepper, and continue to sauté until both have softened. Season with a little more salt and pepper. Remove the vegetables from the pan and set aside.
  3. Beat the eggs well with the ½ teaspoon of salt and a few grinds of pepper. Put the remaining 1 tablespoon of olive oil into the same pan and turn the heat up to high. Pour the beaten egg into the hot pan and then add the potatoes, onion, and sweet pepper. Turn the heat immediately to low and cook for 10–15 minutes, until the top is almost set.
  4. Take a plate or a second frying pan and flip the omelette upside down on it. (If you are brave, try flipping it in the air!) Slip the upside-down omelette back in the pan and cook for 3–4 more minutes. Let cool completely. Cut into wedges and arrange on a bed of salad greens.
  5. Broccoli Rabe with Garlic and Dried Fruit
  6. Heat the oil in a large frying pan over medium heat, add the garlic, and sauté until softened.
  7. Add the broccoli rabe and sauté briefly. Add the water, vinegar, and dried fruit and bring to a boil. Season with salt and pepper.
  8. Turn the heat to medium-low and simmer until the liquid has evaporated, turning the broccoli occasionally with a spatula. Taste and adjust the seasonings.

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