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SPANISH
OMELETTE
4 SERVINGS
FUNCTION: CRISP
PREPARATION: 10 MIN.
COOKING TIME: 15 – 18
MIN. FOR MEDIUM AND LARGE CRISP PLATE
12 – 14 MIN. FOR SMALL CRISP PLATE
Preheat the crisp plate with butter or oil for 2½ - 3 minutes 1.
on crisp.
Place the diced potatoes on the crisp plate and cook on
2.
crisp for 6-8 minutes.
Mix in the onion and cook for a further 4-5 minutes on
3.
crisp. Mix once during cooking.
Meanwhile, beat the eggs together with the milk in a mixing
4.
bowl, add the salt and pepper.
Pour the egg mixture over the potatoes in the crisp plate 5.
and cook for 2-3 minutes on crisp.
Serve hot or cold, accompanied by a side salad.
6.
For a special touch:
If you prefer a really golden omelette, cook for 3-4 minutes longer on grill afterwards.
INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE
Frozen diced
potatoes 250 g 150 g
Butter or oil 15 ml (1 tbspn) 15 ml (1 tbspn)
Chopped onion 1 medium size 1 small
Eggs 4 3
Milk 30 ml (2 tbspn) 30 ml (2 tbspn)
Salt, pepper
4
SAUSAGE
SPIRALS
4 SERVINGS
FUNCTION: CRISP
PREPARATION: 5 MIN.
COOKING TIME: 16 – 18 MIN.
Roll the sausages to fl at spirals with the sliced pepper and 1.
bay leaves in between.
When the whole sausages is rolled, fasten them by sticking 2.
two wooden sticks crosswise along the sausage spirals to
keep its shape during cooking.
Put the spirals on the crisp plate, covered by baking paper, 3.
and cook it on Crisp for 16 – 18 minutes, turning it over
after about 10 minutes.
I
NGREDIENTS
600 g sausages (raw meat)
30 g peppers in slices (red and yellow)
Bay leaves
Wooden sticks
4


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