Vegetable soufflé

Recipe from: 2/11/1993 12:00:00 AM
Ingredients 9
Servings 1
Minutes 20-30 min


Serving Change
  • 2
    large onions, sliced
  • 6
    potatoes, skinned and cubed
  • 4
    tomatoes, skinned and finely chopped or 1 can (400 g) whole tomatoes
  • 410
    peas, drained
  • salt and freshly ground black pepper to taste
  • 10
  • 5
    dried origanum
  • 5
    dried basil
  • 6
    extra-large eggs


20-30 min
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Sauté the onion in a little oil till soft. Add the potato cubes and tomatoes and simmer till the potatoes are tender but not disintegrating and the tomatoes have formed a thick sauce. Add the peas and mix. Add all the seasonings and turn the mixture into the prepared dish. Beat the eggs and pour over the vegetable mixture. Mix lightly and bake for about 30 minutes or until the mixture has set. Serves 8.

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