Deconstructed Spanish Omelette

British Lion Eggs

British Lion Eggs

Premium Supplier 21st October 2021
British Lion Eggs

British Lion Eggs

Premium Supplier

Deconstructed Spanish Omelette

60 min

British Lion Eggs deconstructed Spanish omelette.

Serves 12 
Allergens – Eggs, milk



  • 1L whole British Lion liquid egg
  • 100g skimmed milk powder
  • 500ml whole milk
  • 30g butter (unsalted)

Spanish Sausage

  • 540g sausagemeat (low salt)
  • 1 medium onion
  • 2 garlic cloves
  • 200ml dark beef stock
  • 1tsp smoked paprika

Vegetable Filling

  • 540g sweet potatoes (peeled)
  • 4tbsp rapeseed oil
  • 2 red peppers (seedless & skinless)
  • 2 yellow peppers (seedless & skinless)
  • 2 green peppers (seedless & skinless)

Herb Blush Tomatoes

  • 4 tomatoes
  • 1tbsp ketchup
  • 1tbsp Fresh basil
  • 1tsp fresh coriander
  • ½ tsp dried basil
  • 1tbsp Olive oil
  • ½ tsp garlic purée


Scrambled Egg

Make the scrambled eggs by whisking together the milk, milk powder and eggs in a bowl. Add the butter to a heavy based pan until just melted then pour in the egg mixture.
Cook over a medium low heat, stirring continuously making sure the eggs are cooked perfectly moist.
When ready, remove from the heat and pour into a food processor and blend, adding thickener as required. Season with salt and white pepper.

Spanish Sausage

Roughly chop the onion and place into a saucepan with the oil and garlic purée and sweat on a medium heat for 5 minutes.
Then add the smoked paprika and stir before adding the sausagemeat and beef stock. Bring to the boil and simmer for 10 minutes.
Once the sausagemeat is cooked, transfer to a food processor to blend to a puree, adding thickener as required.

Sweet Potato

Place a pot of salted water on to boil. Peel the sweet potatoes and cut and into 1” chunks and place into the pot once the water has started to boil.
Cook for 20 – 30 minutes until tender. Drain the potatoes in a colander then place in a bowl to mash. Add the rapeseed oil while hot and season with salt and pepper.

Herb Blushed Tomatoes

Remove the core from the tomatoes and cut a cross on top of each one, lower into a pot of boiling water for 10 seconds, remove and place in a bowl of ice water.
This will make it easy to peel the skins. Once the skins are removed cut the tomatoes into quarters and remove the seeds.
Place the tomato flesh in a baking tray with the garlic, herbs, oil and salt & pepper. Cover with foil and bake for 10 mins @ 180°. Remove and blend with the ketchup.

Roast Peppers

Roughly chop the red, yellow and green peppers (making sure there is no seeds or skins) and warm in separate roasting trays covered with aluminium foil.
Bake at 180° degrees for 10 mins. Blend separately and season with salt and pepper.

To Serve

• Ensure you complete dysphagia texture checks for all components.
• Place all the purées in separate piping bags with nozzles and keep warm ready to plate.
• Use a combination of moulds, rings and combs to add textures to the plate.

Chefs tip

• Roasting the red, green and yellow peppers over a naked flame until the skins go black then putting them in a bowl of cold water makes it very easy to rub the skin off by hand leaving a clean peeled, pepper ready to remove seeds.

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