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OMELETA
ESPANHOLA
4 PESSOAS
FUNÇÃO: CRISP
PREPARAÇÃO: 10 MIN.
TEMPO DE COZEDURA:
15-18 MIN. PARA O PRATO CRISP MÉDIO E GRANDE E
12-14 MIN. PARA O PRATO CRISP PEQUENO
Aqueça previamente o prato Crisp com manteiga ou azeite 1.
durante 2½-3 minutos com a função Crisp.
Coloque as batatas aos cubos no prato Crisp e coza com a 2.
função Crisp durante 6-8 minutos.
Adicione a cebola e coza por mais 4-5 minutos com a função 3.
Crisp. Mexa uma vez durante a cozedura.
Entretanto, bata os ovos juntamente com o leite numa 4.
tigela, e adicione o sal e a pimenta.
Deite o preparado de ovos sobre as batatas no prato Crisp e 5.
coza durante 2-3 minutos com a função Crisp.
Sirva quente ou fria, com uma salada a acompanhar.6.
Para um toque especial:
Se preferir uma omeleta bem tostada, no fi m coza
durante mais 3-4 minutos com o grill.
I
NGREDIENTES PRATO CRISP PRATO CRISP
MÉDIO/GRANDE PEQUENO
Batatas aos cubos
congeladas 250 g 150 g
Manteiga ou azeite 15 ml 15 ml
(1 colher de sopa) (1 colher de sopa)
Cebola picada 1 média 1 pequena
Ovos 4 3
Leite 30 ml 30 ml
(2 colheres de sopa) (2 colheres de sopa)
Sal, pimenta
QUICHE DE SALMÃO
E LEGUMES
Pegue em dois pedaços de papel vegetal. No primeiro, 1.
coloque os pedaços de salmão e, por cima, o tomate cortado
às rodelas e polvilhe com ervas.
No segundo pedaço de papel, coloque as endívias cortadas 2.
no sentido longitudinal e polvilhe com sal e ervas. Dobre
os pedaços de papel com o recheio de modo a formar dois
cartuchos e coloque-os no prato Crisp.
Coza com a função Crisp durante 8 min utos. Retire-os do 3.
prato Crisp e deixe o prato arrefecer.
Bata os ovos, o leite, a salsa picada, o azeite e o sal.4.
Estenda a massa folhada com o respectivo papel no prato 5.
Crisp e pique-a com um garfo.
Disponha o salmão fumado, o tomate e as endívias sobre a 6.
massa folhada juntamente com o queijo cortado aos cubos.
Deite o preparado de ovos por cima e coza com a função 7.
Crisp de acordo com o tempo de cozedura recomendado.
4-6 PESSOAS
I
NGREDIENTES PRATO CRISP PRATO CRISP
MÉDIO/GRANDE PEQUENO
Massa folhada fresca
(220-240 g) 1 rolo 1 rolo
Salmão fumado 400 g 300 g
Tomate 4 2
Endívia belga 400 g 250 g
Queijo mole fresco 100 g 75 g
Ovos 4 3
Leite 100 ml 75 ml
Salsa 1 colher 1 colher
de sopa de sopa
Azeite 2 colheres 2 colheres
de chá de chá
Sal
FUNÇÃO: CRISP
PREPARAÇÃO: 15 MIN.
TEMPO DE COZEDURA:
12-14 MIN. PARA O PRATO CRISP MÉDIO E GRANDE
11-12 MIN. PARA O PRATO CRISP PEQUENO
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