Spanish Picnic Loaf Recipe - Cooking Index
Spanish Picnic Loaf Recipe - Cooking Index
| 1 | Loaf sourdough bread - round, large | |
| 4 tablespoons | 60ml | Olive oil |
| 10 oz | 284g | Chorizo |
| 1 | New potatoes - cooked, large | |
| 1 | Onion - chopped, medium | |
| 1 | Green pepper - chopped, medium | |
| 1 | Garlic clove - mashed, clove | |
| 1 | Red bell pepper - chopped | |
| 9 | Eggs | |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
Split loaf of bread horizontally & hollow out. Brush inside with 2 Tbl. oil, wrap in foil & put in 300F. oven. Remove sausage casing, crumble, brown & drain. Slice potato & cook with onion & garlic in 3 Tbl. oil 3 min., add peppers & cook 1 min. more, add sausage & set off heat. Beat eggs w/ salt & pepper, return pan to med. heat & drizzle 1 tb. oil over bottom, spread veggies out and pour eggs over. Cook until light brown on bottom and moist on top, lifting edges to let raw egg run underneath. Invert onto oiled plate, add 1 tbl. oil to pan, slide omelet in & cook 1 min. more. Invert into bread casing & wrap loaf in several layers foil. Keeps warm up to 4 hours or may be reheated 25 - 30 minutes in 400F. oven.
If for a picnic, be sure and pack a sharp knife to cut & serve this with. If taking to something like a ball game, it can be (very carefully!) pre-cut in wedges on several layers of foil, and then the foil wrapped firmly around it to help it hold its shape.
Source:
Sunset Magazine, 1970's
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.