Archive for the ‘eggs’ Category

plain potato and onion tortilla

The following RECIPES were part of the B&B’s breakfasts and picnics…

In summer when there’s time for a picnic, I always think of TORTILLA as one of the dishes to bring along… There’s lots of ways to embellish the basic recipe – adding cheese perhaps, or parsley (or other coarsely chopped fresh herbs), or sliced peppers or thin chorizo circles – the ideas are really endless…

In fact it’s not even necessary to stick to potatoes and onions – why not try making an simple omelette using gently fried courgettes mixed with crumbled feta cheese… Or make last night’s left-over pasta dish into an amazing FRITTATA by stirring in a few beaten eggs and gently frying in a frying pan.

They’re all delicious eaten hot, luke-warm or cold. Go on, experiment!

Here’s the basic recipe:

TORTILLA of Potato and Onion

Serves 4-6 (depending on appetites)

frittata of leftover pasta

Not just perfect for picnics and great for lunch but try even for breakfast after a boozy night!  The amount of oil used may seem ludicrous but most of it will be strained off and tastes so wonderfully of potatoes and sweet onions that the oil can be used to fry other dishes afterwards…

  • 200ml olive oil
  • 4-5 large potatoes, sliced thinly
  • 2 large onions, thinly sliced
  • 6 large eggs
  • salt and pepper

Heat the oil over medium low heat in a large frying pan and add the potato and onion slices, layering them as you go,  Fry gently, lifting and turning regularly, until the potatoes are cooked but not browned (about 20 minutes). In a large bowl, whisk the eggs with a fork and season.  Drain the oil from the potatoes and set aside. When the potatoes have cooled down a little, add them to the eggs and gently mix.

courgette and feta omelette

Heat 2 tbsp of the used oil in the pan until very hot, add the potato/egg mixture in one go and spread out quickly, flattening the top and pressing down firmly.  Lower the heat and continue to cook very slowly.  When the bottom is browned and the omelette is set in the middle (you can gently lift the omelette with a knife to check this.  If the surface is still a little runny, put the frying pan under a hot grill for 4 minutes. Then invert a plate on the pan and flip over.  Add another tablespoon of the oil to the frying pan and slide the omelette onto the pan again, top-side-down.  Fry the other side until it too is brown and turn out onto a platter.  Serve cut in wedges at room temperature.


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a savoury omelette for a leisurely brunch


2 tbsp olive oil

2-3 smallish courgettes

1 small onion, thinly sliced

6 eggs

salt, pepper and fresh basil

125g feta cheese, cubed

Heat half the olive oil in a non-stick fryingpan and gently fry the thinly-sliced courgettes and onion for about 10 minutes, or until slightly coloured. Remove from the pan and leave to cool. In a large bowl, beat the eggs and season. Add the courgette, onions, cubed feta and a few torn basil leaves to the eggs. Wipe the pan clean and heat the rest of the oil. Pour the egg mixture into the pan, turn down the heat and cook for 15-20 minutes until almost set. Heat the grill and brown the top of the omelette under the grill. Test if the omelette is completely cooked by inserting a knife in the centre. Then turn out onto a large plate and allow to cool. Slice in wedges and serve.

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