One of The Paddock's lovely customers who has supported us from the beginning - the early days of just eggs, potatoes and a
few jars of honey has shared one of her favourite ways to cook some of The Paddock's produce. Thanks Nic!
Here’s a recipe I like to use for Spanish omelette.
If I don’t have parsley, then I just use a teaspoon of dried mixed herbs.
Sometimes I add other stuff like a clove of garlic (crushed) &/or some diced red pepper. It’s so versatile, you can basically put in anything and it’s always yummy!
· 500g new potatoes
· 1 onion, preferably white
· 150ml extra-virgin olive oil
· 3 tbsp chopped flatleaf parsley
· 6 eggs
1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.