½ onion, sliced
1 tbsp butter
1 tbsp olive oil
4 medium eggs
1 tbsp milk
1 tbsp water
salt and freshly ground black pepper
Here’s a tasty halogen recipe from Paul Brodel & Carol Beckerman.
Their book, containing more than 100 delicious Halogen recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link down the page to the right in our sidebar. Please note: this recipe requires cooking on a hob at the start.
This is a basic Spanish tortilla, but feel free to add some different ingredients, such as peas, chopped red pepper, ham, chorizo, fresh tomato or cheese.
In a medium saucepan, boil the cubed potato for 6 minutes in boiling water, then drain and set aside.
Place a cup of boiling water into the base/glass bowl of the halogen oven. This helps to slow down the browning process.
Place the sliced onion on the round oven tray with the butter and oil.
Cook on the low rack in the halogen oven at 260°C (500°F) for 6 minutes. Add the potatoes, mix well and cook for 5 minutes more.
In a small bowl, mix the eggs with the milk, water, salt and pepper. Pour the egg mixture over the potatoes. Lower the heat in the halogen oven to 150°C (300°F) and cook for 12 minutes. Slice and serve hot or cold.
Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman