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Pumpkin and leek omelette

Vegetables31 minutes4 people185 calories
1/52/53/54/55/5 (1 votes)
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By Mayra Fernandez Joglar

pumpkin-and-leek-omelettethermorecetas

The pumpkin and leek omelette is a daily recipe. Simple but very complete that allows us to take advantage of pumpkin surplus that we have in the fridge.

Many times it happens to me that I buy pumpkin to make creams or other recipes and I always have a piece that, in the end, I end up freezing. Until a few weeks ago I saw a recipe where they used it to make an omelette and I was encouraged to prepare it and adapt it to Thermomix. The truth is that it preserves the sweet flavor very well and is very simple to do.

The only secret about this pumpkin and leek omelette is that the vegetables they have to be ready but without liquid. That is why the entire recipe is made without a beaker to facilitate that there is no steam. It is also important to drain the vegetables, which will allow us to curdle much better when making the omelette.

Pumpkin and leek omelette

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A simple recipe, easy to make and with which we can take advantage of the pieces of pumpkin that we have in the fridge.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 185
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 120 g onion
  • 20 g olive oil
  • 60 g leek
  • 200 g pumpkin
  • 5 eggs
  • Salt and pepper
  • A few drops of oil to brown the tortilla
  • Turmeric (optional)

Preparation

  1. The first thing we will do is peel and chop the onion during 3 seconds, speed 5. We lower the pieces towards the blades and add the oil. We poach during 5 minutes, 100º, speed 1, without beaker.

  2. Meanwhile, we will take the opportunity to clean the leek and cut it into slices. We will also prepare the pumpkin, peeling it and cutting it into 1/2 cm cubes.

  3. When the time is up, we add the prepared vegetables and program 10 minutes, 100º, spoon speed, left turn, no beaker.

  4. We drain the vegetables well using a fine mesh strainer or, even better, spreading them on kitchen paper.

  5. Without washing the glass, we put the eggs, we salt them and we beat them during 15 seconds, speed 4. Add the drained vegetables and, with the spatula, stir gently until the vegetables are impregnated with egg. You don't need to overdo it because the pumpkin will be very soft and can be undone.

  6. We pour the content on the hot pan and spread with a few drops of oil. Brown the tortilla on both sides until the center is set and the surface is a nice toasted color.

Notes

If you want to add something extra to this recipe, you can beat the eggs with a teaspoon (coffee size) of turmeric powder. It will give you more color and provide more benefits.[br][br]To know when the tortilla is set, you just have to lightly press the center with your fingers. At first you will notice that the center is soft and a little amorphous but later you will notice it as solid as the edges.

More information - 9 recipes with pumpkin

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