Make a tray of these focaccia rolls for a crowd — the basic yeast dough, which is topped with a mixture of pesto, ricotta, tomato and Parmesan, is no trouble to make. Although they need time to rise, the rolls bake in just 15 minutes, so you can throw them in the oven once guests arrive. They'll make up flaky inside with a crusty exterior. Serve them hot from the oven with a glass of wine.

Ingredients

  • 4 potatoes (large, cut into chunks)
  • sea salt
  • 2 tablespoons oil
  • 1 onion (peeled and sliced)
  • 1 red bell pepper (seeded and diced)
  • fresh rosemary (minced)
  • 100 grams ricotta cheese
  • 10 milliliters white wine
  • 6 eggs
  • ground black pepper

Directions

  1. Boil the potatoes in a pot of salted water for 5 minutes.
  2. Add half of the oil to a skillet and saute the onions, diced pepper and potatoes on medium heat. Add the wine and cook until all the liquid has evaporated.
  3. Remove from the heat. Add a pinch of rosemary and salt.
  4. Leave to cool and add the cheese. Mix well.
  5. Beat the eggs with a pinch of salt and black pepper.
  6. Preheat the oven to 190 degrees Celsius.
  7. Transfer the vegetables into a lightly oiled rectangular baking dish.
  8. Pour in the egg mixture and cook for 25 minutes, or until golden brown.
  9. Cut into squares and serve either warm or cold.
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NutritionView more

190Calories
Sodium7%DV170mg
Fat14%DV9g
Protein18%DV9g
Carbs7%DV20g
Fiber12%DV3g

PER SERVING *

Calories190Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat2.5g13%
Trans Fat
Cholesterol165mg55%
Sodium170mg7%
Potassium560mg16%
Protein9g18%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Kendra H. 4 Jun 2015
My husband is from Mexico and he loves cilantro! I used it rather than the rosemary and added two drops of hot sauce into the egg mixture. For the wine, I used a dry Italian white, which seemed to work well without overpowering the other flavors. We served the omelettes warm.