Meat Cake with Spanish Omelette

Meat Cake with Spanish Omelette

Bread dish

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Cook Time

1 h 25 min

Servings

6

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Meat Cake with Spanish Omelette is ready in 1 h 25 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This meat cake with Spanish omelette is a hearty and delicious recipe, perfect for a family meal or a special celebration. The combination of juicy minced meat, crispy bacon, boiled eggs and traditional potato omelette creates an explosion of flavors and textures. I often prepare it in autumn, when you fancy something warm and comforting. It is a dish that can be prepared in advance and heated at the time of serving. A guaranteed success! In addition, you can use different types of cheese to give it a personal touch.

Ingredients (15 ingredients)

  • 250 gramos Bacon
  • 350 gramos Minced meat
  • 3 cucharadas soperas Ketchup sauce
  • 1 cucharada sopera Breadcrumbs
  • 1 piece Egg
  • 2 unidades Boiled egg
  • 6 lonchas Cheese
  • 4 unidades Piquillo peppers
  • 1 pinch Black pepper
  • 1 pinch Salt
  • 1 chorro Olive oil
  • 2 unidades Egg
  • 2 unidades Potato
  • 0.5 piece Onion
  • 1 clove Garlic

Preparation (13 steps)

1

Cook the eggs

Thermomix® Setting
15 min/212°F/Speed 1 100

Place 2 eggs in the basket and fill the bowl with 500 ml of water. Program 15 Min./100°C/Stufe 1.

900
2

Prepare the minced meat

In a bowl, mix 350 g of minced meat with 3 tablespoons of ketchup sauce, 1 tablespoon of breadcrumbs, 1 pinch of salt, 1 pinch of black pepper and 1 unit of egg. Mix well with your hands until all the ingredients are integrated. Cover with plastic wrap and set aside.

3

Chop the onion and garlic

Thermomix® Setting
3 sec/Speed 5

Introduce ½ unit of onion in quarters and 1 clove of garlic in the bowl. Chop 3 Sek./Stufe 5.

3
4

Sauté the onion and garlic

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 1 splash of olive oil to the bowl. Sauté 3 Min./120°C/Stufe 1.

180
5

Prepare the potatoes

Thermomix® Setting
5 Seg./Speed 4

Peel and cut 2 units of potato into thin slices. Add the potatoes to the bowl and program 5 Seg./Stufe 4. Remove and set aside.

5
6

Fry the potatoes, onion and garlic

In a frying pan with olive oil, fry the potatoes, onion and garlic until they are tender. Remove from heat and drain excess oil. Let cool a little.

7

Beat the eggs for the omelette

In a bowl, beat 2 units of egg. Add the fried potatoes, onion and garlic. Mix well.

8

Assemble the cake

Preheat the oven to 180ºC. Grease a mold with olive oil. Cover the bottom and walls of the mold with 250 grams of bacon.

9

Add the minced meat

Spread the minced meat over the bacon, making sure it is well distributed.

10

Add the boiled eggs

Cut the 2 units of boiled egg in half and place them on the minced meat with the cut facing outwards.

11

Add the cheese and peppers

Place 6 slices of cheese over the boiled eggs. Cover the cheese with 4 units of piquillo peppers opened in half.

12

Add the omelette

Pour the omelette mixture over the piquillo peppers, to the edge of the mold.

13

Bake the cake

Cover the mold with aluminum foil and bake at 180ºC for 20 minutes. Remove the aluminum foil and bake for 20 more minutes, making sure the omelette does not brown too much.

Finished cooking? Great! 🎉

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About this recipe

This Meat Cake with Spanish Omelette is a recipe that reminds me of the flavors of my childhood, although with a modern touch thanks to the Thermomix®. My grandmother prepared a kind of meat cake, but much more rustic. This version, with the Spanish omelette as the protagonist, is an evolution that I have been perfecting over time. The bacon, with its smoky and crispy flavor, is essential to create a tasty base and protect the minced meat from drying out too much during baking. The minced meat, of course, is the heart of the cake. I prefer to use a mixture of beef and pork for a richer flavor, but you can use only beef if you prefer. The ketchup sauce, although it may seem an unusual ingredient, provides a sweet and acidic touch that balances the richness of the meat and bacon. The breadcrumbs and egg act as binders, ensuring that the meat remains juicy and compact. The Spanish omelette, made with potatoes, onion, garlic and eggs, is the star of the dish. The Thermomix® makes it very easy to prepare the potatoes, chopping them finely so that they cook evenly in the pan. It is important not to fry the potatoes until they are golden brown, but only until they are tender, so that they do not dry out in the oven. The piquillo peppers, with their sweet and slightly spicy flavor, add a touch of color and complexity to the cake. The cheese, which melts over the boiled eggs, provides creaminess and a milky flavor that perfectly complements the rest of the ingredients. For a vegetarian version, you can substitute the minced meat with cooked lentils or hydrated and well-drained textured soy. Instead of bacon, you can use mushrooms sautéed with a little smoked paprika for a similar flavor. For a vegan version, you can use a vegan egg substitute for the omelette and vegan cheese. You can also experiment with different spices. A little cumin, sweet paprika or even a touch of chili powder can add an interesting touch to the cake. This meat cake with Spanish omelette is perfect to serve hot, accompanied by a fresh green salad or some roasted vegetables. You can also serve it with a homemade tomato sauce or a little aioli. It can be prepared in advance and heated at the time of serving, which makes it an ideal option for a family meal or a special celebration. If you have leftover cake, you can store it in the refrigerator for a couple of days and heat it in the oven or in the microwave. You can also freeze it in individual portions to have it ready for another occasion.

Created by

Marta Moreno

Marta Moreno

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Tags

#Meat #Hearty #Mediterranean #Festive

Allergens

  • Cereals with gluten
  • Eggs
  • Milk

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