The basic baked omelet recipe that works with any vegetables, cheeses and spice. I’ve seen it on my-happyfood.livejournal.com, only simplified and modified in my own way. Many thanks to happyfood for beauty, inspiration, cosiness. And I’m sorry about my abrupt cooperation ending long ago. Strange things happen.
1 onion, chopped
4 medium potatoes, cooked, peeled and chopped
1 fresh chili pepper, cored and finely chopped
2 cloves of garlic, peeled and finely grated
1/2 cup milk
100 g feta cheese, diced
1/3 teaspoon pepper blend (black, white, green and pink peppercorns)
1/2 teaspoon herbs de Provence
1/4 teaspoon turmeric
pinch of salt
- Preheat the oven to 200°C/400°F. Grease 1 large baking dish or two 5 cm deep 12x17cm heatproof dishes.
- In a medium bowl, using a fork, lightly whisk eggs and milk. Add herbs, freshly ground peppers, salt. Mix well.
- Transfer chopped onion to the prepared baking dish(es). Cover with potato slices, chili, garlic and feta. Pour over the egg mixture. Season with more pepper if needed. Sprinkle with turmeric if desired. Bake for about 20 minutes until golden. Remove from the oven, let cool for a few minutes and serve.