TUNA EGG BAKE
Ägglåda med tonfisk
Serves 4
INGREDIENTS:
Please see conversion chart below! :o)
1 can tuna in water, 200 g
1 onion
4 boiled potatoes
4 tomatoes
1/2 green pepper
8 - 10 olives
1 tbs oil
salt, pepper
3 - 4 tbs chopped dill
4 eggs
2 dl milk
1/2 - 1 tsp salt
dash black pepper
2 - 3 dl grated cheese
METHOD
Pour off the liquid from the tuna and cut in smaller pieces. Peel the
onion and cut in rings. Slice potatoes, tomatoes, pepper, and olives.
Heat the oil in a frying pan and sautée onion and pepper until tender.
Put the sliced potatoes in the bottom of an oven-proof dish. Flavor
with salt and pepper. Put on tomato slices, onion, pepper, olives, and
tuna. Sprinkle with dill.
Whisk the eggs with a fork and add milk, salt, and pepper. Pour the
mixture in the dish and sprinkle with cheese. Bake in the middle of the
oven at 200 - 225C/400 - 435F for 25 - 30 minutes or until set.
Serve.
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
August 1, 2000
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
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