I am also hoping to do a bit of cooking this weekend of course. In a happy coincidence, when I was choosing recipes to cook over the next fortnight, one I selected was for some garlic chicken that I am going to do on the BBQ (I can't wait to get the barbie fired up again) and another was for a pomegranate salsa, which the author recommends serving with barbecued chicken. How good is that!
This week's recipe is from a Belinda Jeffery book, Tried And Trued Recipes, through which I am currently making my way. I like this book because she has arranged the recipes according to her favourite ingredients, so there are chapters on cheese, chicken, tomatoes, bread, chocolate and others. And every one I have cooked so far has been delicious, in fact one of them that I cooked a couple of months ago has become the best dish I think I have ever made! It's a beautiful saffron and cinnamon chicken casserole. Fortunately I had the foresight when I made it to do the full quantity which gave me a number of meals over the next weeks. Anyway, the recipe I'm giving you here is a simple Spanish omelette, just the thing for a light lunch or supper when you don't want something too big.
Have a fabulous week! Love from Jane xx
What you need:
- 1 cup extra virgin olive oil (seems like a lot but it is used for flavouring the potatoes as well as cooking them and the excess oil is drained away)
- 750g potatoes, peeled and sliced to about 5mm thick
- 1 onion, thinly sliced
- 6 eggs
- Sea salt, to taste
- Small handful of chopped flat leaf parsley
What you do:
- Heat the oil in a deep frypan over a medium heat.
- Add the potatoes to the pan and cook them gently (you will probably have to do in batches).
- Turn the potatoes regularly for 20 minutes or until they are cooked through (but not coloured or crisp). Don't worry if they break up a bit.
- Half way through cooking the potatoes add the onion.
- When the potatoes are cooked, gently move the mix to a sieve set over a mixing bowl and allow the oil to drain through. (You can save the oil to cook other savoury foods).
- Whisk the eggs lightly in a large bowl, then add the salt and parsley.
- Tip the drained potato and onion mix into the eggs and stir everything together.
- Wipe out the pan and reheat a couple of tablespoons of the leftover oil over a medium heat until it is hot.
- Pour in the omelette mixture, reduce the heat to low and spread out the potatoes evenly.
- Stir with a fork for the first 30 seconds, then leave it to cook, shaking the pan occasionally to prevent the mixture sticking.
- Cook the omelette gently until it's set and golden underneath.
- Very carefully, flip the omelette onto a flat plate so it's cooked side up, then slide it back into the pan to cook the other side.
- Continue to cook until the omelette is pale gold underneath and firm but still moist. It will take up to five minutes.
- When the omelette is cooked, slide it onto a serving plate and allow to cool a little.