Being a bank holiday and the kids off school I know I am not going to have a whole lot of time for cooking this week. I ordered a small veg box original which came packed with lovely new potatoes, bunched carrots, bunched onions, baby spinach, courgettes & asparagus.
First up I knocked up a Spanish Omelette with the delicious new potatoes and bunched onions. Waxy potatoes are imperative for this dish and Riverford’s new potatoes are perfect, especially as they are quite large, which makes them easier to peel. A good little non-stick, oven proof frying pan is important for omelette too. Try googling “GreenPan Rio 20cms” and you can pick a great one up for as little as £15.99.
Next, I can’t tell you how much time you will save in the kitchen with a good Mandolin. I find that the simple Japanese ones are the best. The best value one I found was “Grunwerg Benriner Mandolin” at Amazon for £17.14 – just do watch your fingers.
Don’t forget to order Riverford’s brilliant organic eggs as well. When choosing an olive oil – think “Spain”. You want something fruity, sweet and mild. Riverford have just started selling a new Andalucian olive oil “Nunez de Prado extra virgin flowers olive oil” which sounds delicious but is a little pricy. I promise to give it a try and let you know if it is worth it!
As always, there are numerous variations to my recipes and a few of my favourites are to add red pepper, chorizo or spinach. Serve up with some of Riverford’s excellent salad leaves. I always find this is one of the few meals the whole family enjoys, even though my daughter, as always ,insists on plenty of Tomato Ketchup.
Makes two thin or one fat omelette
400g New Potatoes
4 or 5 Bunched Onions (depending on size and how much you like onions)
Peel and slice your onions. Use the mandolin if you have one up until where the neck bends. Then you will have to use a knife. Slice as thin as possible right up to the green onion top. (You can use this thinly sliced in a salad like a spring onion.) Heat a generous glug of olive oil in a large saucepan, preferably on with a lid. (If not you can use a plate to cover it.) Sweat the onions on a low heat for about 5-10 minutes until melting but with no colour. Season with a good pinch of salt. Whilst the onions are cooking, peel the potatoes and thinly slice. A Mandolin is brilliant for this but if not use a knife. The potatoes should be about ¼ cm thick. When the onions are ready add the potatoes. Stir really well making sure each slice is separated and season with sea salt. Generously pour over some more olive oil, stir again and cover. Place over a low heat. After about 5 minutes remove the lid and carefully stir. Make sure that nothing is sticking to the bottom but try not to break up the potato slices. Cover and cook for a further 5 minutes or so until a blunt knife will easily insert into the potato. Leave covered to cool. Preheat your oven to 170 ⁰C. Meanwhile break your eggs into a large bowl. Whisk to break up the eggs. There is no need to season the eggs as the potatoes and onions should have enough salt. Tip the potato mixture into a large colander over a bowl and drain off the excess oil. Heat your small non-stick frying pan on a very low heat. Add a little of the drained oil (you can use re-use the rest in other cooking) and wipe round the pan with a piece of kitchen paper. Add the egg mixture and spread out so that it is even. Cook until the edges of the omelette are just set and put in the middle of the oven. Cook until completely firm. There should be no liquid in the middle when pressed. Allow to cool before turning out.