Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take 2 bowls and add 5 eggs to each bowl - whisk lightly. | 2. In a large frying pan, add 1 teaspoon of the olive oil and fry the courgettes, spring onions, chives and chive flowers. Saute for about 8 to 10 minutes over a low to medium heat until the vegetables and herbs are soft but not coloured. Set aside and season with salt and pepper. | 3. In one bowl of whisked eggs, add the fried courgette mixture and in the other bowl of eggs, add the red peppers, garlic and chili - season well with salt and pepper. | 4. In an 8" omelette or pancake pan, heat up some of the remaining olive oil and using a third of the courgette omelette mixture, make an open face omelette; fry the omelette for about 5 minutes or until the omelette is firm. Carefully invert the omelette on to a plate - then slide it back in to the pan cooking the other side of the omelette for about 3 minutes or until firm. Make two more courgette omelettes this way and set them to one side to cool. Continue with the red pepper omelette mixture - making three more open face omelettes. You will now have three courgette omelettes and three red pepper omelettes. Allow them to cool before assembling your "Gateau". | 5. Whilst the omelettes are cooling, make the filling. Mix all of the filling ingredients together - check the seasoning and add salt and pepper to taste. | 6. Take an 8" cake tine, line it with some cling film, making sure that it overlaps the sides to about 6". | 7. Assemble the gateau - start of with the most attractive red pepper omelette, and place it in the cake tin - spread some filling over the top of the omelette. Continue with a courgette omelette and then a red pepper omelette - continue stacking the omelettes this way, spreading the filling in between them as you go. You will end up with a big multi-layered cake or sandwich of omelettes! | 8. Take the excess cling film and cover the gateau to cover it completely. Allow to rest in the fridge for 24 hours. | 9. When you are ready to serve it - carefully take the gateau out using the cling film to help you lift it out of the tin. | 10. Serve it on a pretty plate or cake stand, with the red pepper omelette facing the top. | 11. Sprinkle baby salad leaves and parmesan cheese shavings over the top and around the gateau. Chive flowers would also be an attractive garnish. | 12. To serve, cut in to wedges and serve with the salad leaves and parmesan shavings - with extra salad leaves and dressing if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	10			715.0	3.6	62.8	47.55
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
courgette	2		chopped	-	-	-	-
spring onion	4		sliced	-	-	-	-
stem chive edible flower	4		sliced shredded	-	-	-	-
red pepper	4		roasted drained diced	5.0	1.1012	0.2338	0.055
garlic clove	4		peeled crushed	-	-	-	-
red chile	1		deseeded diced	-	-	-	-
salt pepper				-	-	-	-
cream cheese	400		g	33453.0	396.9	805.14	3243.24
milk	4	tablespoons		36.6	2.8680000000000003	1.89	1.962
chive	4	tablespoons		3.6	0.522	0.3924	0.0876
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
salt pepper				-	-	-	-
rocket				-	-	-	-
parmesan cheese			shaved	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.