Food & Craft

Dan's Oven-baked Omelette

  • The finished omeletteThe finished omelette
  • The finished omeletteThe finished omelette


  • Twenty pullet (small) eggs
  • 150ml whole milk
  • 3 large potatoes
  • 3 onions, roughly chopped
  • Cooked gammon or other leftover meat, roughly chopped (optional)

We bought 20 pol hens a couple of weeks ago; they are laying like mad but the eggs are too small to sell to the public so we have a bit of a glut.

Spanish Omelette is always popular with us in times of egg glut, but our frying pan isn't big enough to make one that feeds all five of us.

This oven-baked alternative is delicious and eay to make - and it was big enough to feed us all.

This could be made with almost anything you might use in a pan-fried omelette - peppers, peas or maybe smoked fish would all be tasty additions or alternatives.

Prep: 15 mins Cook: 40 mins Serves: 5


  1. Preheat your oven to 180 degrees C.

  2. Chop the onions and fry in butter for about 3 minutes.

  3. Peel the potatoes and chop into rough 1cm cubes. Boil for 3-4 minutes until starting to soften.

  4. Whisk the eggs and milk in a large bowl, and season to taste. Add all the other ingredients and mix well.

  5. Pour into a large, well-buttered oven-proof dish, and cook high in the oven for about 40 minutes or until the eggs are set in the middle - best check after 30 minutes.

Serve with baked beans and HP sauce.

Further Reading

New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things

New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company

Soup for All Occasions

Soup for All Occasions New Covent Garden Soup Company


Dough Richard Bertinet

Flour Water Salt Yeast

Flour Water Salt Yeast Ken Forkish

The Forager's Kitchen

The Forager's Kitchen Fiona Bird



Wednesday 16 October, 2013 at 12:02am

I already do this , we have chicken and sweet corn but you could add anything you like .

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