After getting your VegBags packed on Thursday mornings and waving off the delivery van, we often reward ourselves with some late-morning scrambled eggs before turning to the next tasks needing done on the farm. Last week I mixed things up a bit by improvising a Spanish omelette instead. It turned out pretty well, so here it is. Apologies to any Spanish readers who might be outraged that I’ve not followed a traditional recipe!
Ingredients
- 2-3 mid-sized potatoes
- 3 cloves garlic
- One shallot or medium onion
- One green pepper
- Two classic tomatoes or equivalent amount of cherry tomatoes
- Parmesan or cheddar
- Cooking oil
- Fresh herbs
- Salt / pepper
Method
Slice potatoes thinly and boil for a few minutes until firm-but-tender, so a fork can pierce them without too much force. Meanwhile, slice a shallot or onion, crush the garlic and slice a green pepper and the tomatoes.
Fry the shallot and garlic for a few minutes in oil in a frying pan. Drain the potatoes when ready and add to the pan, frying with the shallots and garlic until slightly browned. Add the green peppers and tomatoes.
Whisk 6 eggs together and add to the pan. Add seasoning. Allow the omelette to cook. If you like your omelettes cheesy, grate and sprinkle some parmesan or cheddar. When the underside is browned, flip your omelette or put under the grill to cook the topside. Serve with a garnish of fresh herbs if you have any to hand. Enjoy!