Thursday, 4 August 2011

Easy and delicious Spanish omelette

This omelette is perfect for a no-brainer, light dinner, when you can't spend very much money (or can't be bothered to hit the supermarkets). It's a nice beginning-of-the week dish, perfect after a boozy and tiring weekend; it's also absurdly easy to prepare, and looks pretty!

Ingredients (serves two, generously):

4 eggs (the fresher the better, and always free range)
About ten new potatoes, depending on size
Two or three red chillies, de-seeded (my preference)
Whatever herbs you have growing or in your fridge! In this case I used chives and parsley
Salt and pepper to season
1 white onion

To prepare, simply whisk your eggs in a bowl with a fork, add the salt, pepper and parsley. In the meantime boil your potatoes and fry your onion and red chillies (which you must remember to de-seed!). When the potatoes are soft enough to pierce with a fork, chuck them into the frying pan with the onion and leave to golden for about five minutes; now add the whisked egg, and keep on a medium heat.

I usually put the pan under a grill to cook the top of the omelette, once the base has hardened.
When it's cooked, sprinkle the rest of your chopped parsley and chives over the top, and serve with a crusty sourdough loaf, some ripe tomatoes and good cheese.

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