Morning everyone! I’m back in the full swing of being back at home this week, hence the slightly late post from me this week! With very little to do, I’m finding myself spending more and more time in the kitchen and experimenting with lots of new recipes. This last week alone I’ve made 2 cakes, 12 muffins, 100 marshmallows, 1 tart and a few other dinners thrown in the mix. Whilst I’m loving every minute and the exciting opportunities that are arising as a result of all the baking (I’ll be telling you more about this next week!) I’m not loving the inevitable weight gain that has come with increased time spent eating all my said trials along with a decreased motivation to get outside and exercising in the typical British summertime rain!
The next few weeks will see me kick start a new couch-to-10k training programme in the hope of running another charity race this autumn and getting myself back to feeling healthy and comfortable but don’t worry, I shall still be here to share all my treats with you during my struggle – and will most likely need your help to keep motivated!
Anyway, the aforementioned weather in England last week along with my recent return from sunny Spain left my suffering from a serious case of the holiday blues. Eager to snap out of being a mope I decided to cook up something for myself and my family that would remind us of being back just a stones throw away from the beach sipping on a glass or two of sangria.
There was only one cookbook to turn to for this, and Claudia Roden’s ‘The Food of Spain’ didn’t disappoint. After reading (and re-reading) every other chapter I finally found the perfect dish. There are very few meals I’ve had here in England that taste so authentically Mediterranean but this was definitely one of them; my first bite took me back to sitting in a little tapas bar and it was one of those dinners that I felt really proud of myself for managing to do.
In her recipe, Claudia Roden doesn’t finish off the tortilla in the grill but instead flips it and finishes it off in the pan. I am the first to admit that my omelette flipping skills leave much to be desired so I went for the easy option – something I’d recommend if you’re cooking this for the first time. I had mine with some sliced chorizo and a little side salad and it was gorgeous! What’s your favourite holiday meal to cook up when you’re back home?
Ingredients (Serves 4)
250g Large Potatoes, peeled and diced into 1.5cm chunks
1 Medium White Onion, peeled, halved and thinly sliced
150ml Olive Oil
6 Medium Eggs
Salt, to season
Dice the potatoes into 1.5cm chunks (this doesn’t need to be accurate, just make sure the potato chunks are roughly the same size) and dry them off on a tea towel.
Heat the oil in a smallish non-stick frying pan that will fit in all the ingredients (I used one with a 15cm diameter base) on a medium heat and add the potatoes and the onions.
Reduce the heat to low and cook for 20-30 minutes until the potatoes are tender when pricked with a knife tip. During this time, move the pan around occasionally to prevent the onions and potatoes from sticking or browning.
Once the potatoes are tender, drain them into a colander, reserving the olive oil for later.
Spread the potatoes and onions on to some kitchen towel and sprinkle lightly with salt.
In a medium-sized mixing bowl, beat the eggs together and add a little salt. Add the potatoes and onions to the egg and mix gently.
*Turn on the grill and heat to medium before moving on.
Pour 1tbsp of leftover oil back in to the frying pan and heat on a high heat until it is almost smoking. Pour in the egg and potato mixture and turn the heat down to low.
Cook for 4-6 minutes until the eggs are set at the bottom, making sure to shake the pan occasionally to prevent the omelette from sticking. Gently run a plastic spatula or wooden spoon around the edge of the pan so the omelette doesn’t stick to the sides.
Once the bottom of the omelette is set, remove from the heat and place under the grill. Leave for 4-5 minutes until the omelette is cooked though and is golden brown on top.
*If you don’t have a grill you can invert the half-cooked omelette on to a plate and slide it back into the frying pan, uncooked side down and cook on a low heat for 2-3 minutes until cooked through – this is slightly trickier though!
Run the spatula or spoon around the edge of the omelette again to give it a neat turn out before upturning onto a large plate.
Serve it warm or at room temperature with some cold meats and sliced tomatoes for a tasty lunch or simple dinner.
* The omelette will keep for 3-5 days if stored in an airtight container in the fridge.