Spanish Omelette

Spanish omelette (or tortilla) is a common tapas dish made of potatoes and eggs.  My partner is actually half Spanish, and the first time I had this was on vacation in Tenerife made by his Tenerifian dad.  I attempted to make it when we got home but didn't realize quite how many eggs were required, so it ended up being less omelettey then it should have been.  You can eat it warm, or at room temperature.  We tried it when it was freshly warm and then at room temperature with some cantaloupe for breakfast the next morning - it was great both times.

My partner really wanted meat in his, so before flipping I sprinkled half of it with chopped ham.  You can add loads of different things to the mix such as mushrooms, chorizo or peppers.  I added garlic which I don't think is traditional, but we love it.

Spanish Omelette

serves 6 as a starter 

1 1/2 pounds potatoes - diced (about 4 medium potatoes)

oil - enough to shallow fry (about a cup)

1 medium onion - diced

2 cloves garlic - finely minced

10 eggs

salt & pepper

In a large skillet on a low heat, gently fry the potatoes in a single layer until they are cooked through but not browned.  This takes a while (about 20 minutes) and depending on the size of your pan may need to be done in two batches.  Remove the potatoes and drain on kitchen paper, then fry the onion gently until softened, adding in the minced garlic in the last minute to lightly cook.  Crack the eggs in a large bowl and whisk lightly.  Mix in the potatoes and onions - season with salt & pepper.  Tip the mixture back into the skillet and gently cook until the bottom is browned to your liking (about 5 minutes).  Place a plate on the top of the omelette, flip the whole thing over, then slide the omelette back into the pan and cook that side.

Red Onion New Potato Salad

I know to most people it's not barbeque season quite yet, but living in a country where the sun is rare, it's hard to resist the urge to bbq whenever it does make an appearance.  So while this recipe may be a bit early, please understand that opportunities must be taken when they can!

A friend made this simple potato salad for her house warming party a couple years ago and it was a huge hit.   I much prefer it to the typical potato salads with loads of mayo and/or egg that leave you feeling very heavy.  I made it for a bbq picnic with my partner's family - I was concerned that the raw red onions may be too strong for them, but they loved it and made it themselves when they got home.

This is great for picnics because it can be easily put together at the last minute, so the mayonnaise doesn't spoil.  The potatoes can be cooked days in advance, cooled then kept in the fridge until you need them.  When I made it for the picnic, I boiled the potatoes the night before and let them cool overnight.  Then in the morning I sliced the onions and added them to the potatoes with some pepper.  I packed a small jar of mayonnaise in the cooler bag and stirred it all up right before serving.

Red Onion New Potato Salad
serves 4

1 kg / 2 lbs new potatoes*
1 medium red onion - halved and thinly sliced
1-2 tbsps mayonnaise**
salt & pepper to taste

Boil the new potatoes until tender, drain and let cool.  Mix in sliced red onion and  mayonnaise.  Season to taste. (It's that simple!)

*Or charlotte, or any other small potato.
**A little mayo goes a long way, so add it in bit by bit so it's not too thick.

Cottage Pie

I have made this recipe dozens of times and it is one of my mid-week meals that I rely on during chilly fall to brisk spring nights.  It is warm, filling, delicious and satisfying.  This dish is also great because it produces enough for a small family, but as we are only a couple, it provides enough for leftovers to take in for lunch.  I had some chives that I put in with the mashed potato (as in the picture), but normally I don't.  I've also seen different recipes that use lentils and tinned tomatoes instead of a meat substitute which I plan to try soon.

Cottage pie
serves 4

1 large onion - chopped
3 small carrots - diced
2 pints/ 1 litre vegetable gravy (I use granules as I'm not sure how to make vegetable gravy)
1 cup frozen peas
1 bag soy mince (mine was 450g)
4-5 medium potatoes - diced
milk
salt & pepper
1 tsp oil
large handful grated cheddar cheese


Heat oil in large pot then add chopped onions and cook until soft and translucent.  Add in soy mince, chopped carrots and vegetable gravy.  Stir to combine then simmer for 20 to 25 minutes or until carrots are tender.  To make the mashed potato topping boil diced potatoes until tender, push through a ricer (or mash with a masher) then gently mix in milk, salt and pepper to taste.  When the soy mince base is done, stir in frozen peas, season to taste, then top with the mashed potato and put under the grill until lightly golden.  Top with cheese and grill until the cheese is melted and bubbly.

Baked Eggs in Potatoes

 Breakfast is probably my favorite meal of the day. I often will daydream about my next breakfast when eating dinner or trying to fall asleep. I love big, hearty breakfasts so when I came across the idea of baking eggs it intrigued me. Most baked egg recipes I've seen include spinach and add cream to the egg to make them very soft and creamy and don't seem very substantial. However, a recipe at the Food Network looked right up my alley so I adapted it to my personal preferences. I am not a fan of runny eggs in any situation so cooked mine til they were almost hard boiled, thus this dish came out more like a 'skillet' meal, which are favorites in American breakfast restaurants. 

It was delicious, and the cherry tomatoes added some sharpness to the potatoes and egg. When I make this again (which I definitely will!) I'm thinking of adding some chopped peppers (green and/or red) to the potato mixture and some mushrooms along with the tomatoes. Other than that it was perfect. And, if you're cooking this for a meat eating loved one, you can easily add some cooked bacon around the edge of the dish or some chopped up cooked sausage in with the potatoes.

Baked eggs in potatoes
Serves 2 as a starter, 1 as a main course

1 medium potato - cubed
1 teaspoon neutral oil (sunflower, groundnut, vegetable etc.)
1 small onion - chopped
1 clove garlic - finely chopped
2 birds eye chillies - finely chopped (if you like things spicy)
handful cherry tomatoes
2 eggs
small handful of cheese for sprinkling
fresh cracked black pepper

Preheat oven to 180 C/350 F. Parboil the cubed potatoes until they are almost fully cooked through. Heat oil in frying pan over medium-high heat, add potatoes and fry for a couple minutes until they start to color. Add chopped onion and continue browning potatoes and softening onions. When the potato and onion are nearly done add the garlic and (if using) chillies and fry for another minute, season with pepper. Divide the potato mixture between the mini-casserole dishes making a small well in the center. Place the cherry tomatoes around the edge, then crack an egg into each, season with pepper. Bake in the oven 10-15 minutes, until the egg is cooked to your liking (10 minutes will produce soft egg whites and runny yolk, mine was probably cooked closer to 20), then top with cheese and put back in the oven until melted.