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Spanish Omelette Fingers with Caperberries

Stylish Stuffing

Chopped sun-dried or semi-dried tomatoes add zest to stuffing for a chicken or turkey.

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Spanish Omelette Fingers with Caper Berries

Makes 16

Ingredients:

240g jar Sandhurst caper berries
5 cups cooked diced potato
4 large eggs, beaten
Sandhurst Sundried Capsicum Pesto, to serve

Here's How:

Preheat oven to 190°C.
Drain and slice 16 caper berries, discarding stems. Combine with potato and spoon into 16 x 1/3 cup finger-shaped moulds. Season egg with salt and freshly ground black pepper to taste and pour into moulds over potato.
Bake 15 to 20 minutes until puffed and golden.
Turn out and serve at room temperature, with extra caperberries and Sundried Capsicum Pesto for dipping.

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