Saturday, April 29, 2006

Spanish Omelet

Another good one from Vegan with a Vengeance - though the recipe name is a bit of a mouthful: Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce. Whew. The recipe itself is just a tad involved too so here's the really short version. Roasted yukon gold potatoes and onions in olive oil, topped with a saffron-tofu mixture and baked. The sauce is just whirred up in a food processor - roasted red peppers, almonds, garlic, olive oil, lemon juice, thyme, sugar and salt. We had some steamed cauliflower on the side.

And now I must go and tend to the hazelnut scones (also from VwaV) that I have in the oven.

2 comments:

karen said...

I have been wanting to make this. I even bought the saffron threads. How did it taste with the sauce? It looks great!

Chris said...

Hi Karen... I thought it was really good, though maybe not the absolute best recipe from VwaV. Darlene thought the omelet was good and the sauce too, but she wasn't 100% sold on the omelet & sauce together. Still, I'd say at least a 7 out of 10...