2 eggs, beaten 2 eggs, beaten
1 tablespoon milk 1 tablespoon milk
oil for frying oil for frying
1 dessert apple, cored and sliced 1 dessert apple, cored and sliced
1 tablespoon lemon juice 1 tablespoon lemon juice
1 red pepper, seeded and julienned 1 red pepper, seeded and julienned
100 g/4oz mushrooms, sliced 1 cup sliced mushrooms
2 large potatoes, boiled and diced 2 large potatoes, boiled and diced
75g/3 oz stuffed green olives, sliced 1 cups sliced stuffed green olives
1 head lettuce 1 head lettuce
2 tablespoons olive oil 2 tablespoons olive oil
2 tablespoons dry sherry 2 tablespoons dry sherry
2 teaspoons Worcestershire sauce 2 teaspoons Worcestershire sauce
1 teaspoon caster sugar 1 teaspoon sugar
freshly ground black pepper freshly ground black pepper
25 g/1 oz almonds, chopped 1/4 cup almonds, chopped
Beat together the eggs, milk and salt. Heat the oil in a skillet,
pour in the egg mixture and cook gently until set. Turn out onto
a plate, cool, and cut into squares.
Toss the apple in lemon juice and put aside. Arrange the pepper,
mushrooms, potatoes, olives and lettuce in a salad bowl, and place
the apple and omelet on top.
Mix together the oil, sherry, Worcestershire sauce, sugar, seasonings
and almonds. Pour over salad and toss gently.