A weeknight meal, quick and cheap.
Playing around in the kitchen is fun. Baking a fancy cake, babysitting a simmering pot of chutney or putting together a big spread for the family to sit down to feels creative and relaxing given a quiet weekend afternoon. But most of the time cooking isn't a leisure sport and we need to throw meals together in a hurry. That's when my Spanish Omelette comes in handy. It's a brilliant one pan, fridge-clearing meal that makes use of eggs, potatoes, and pretty much whatever else is on hand. Onions, garlic, haloumi, herbs, zucchini, cherry tomatoes, and broccoli all regularly show up in our weeknight skillet.
Spanish Omelette Recipe
- 5-6 small potatoes
- 5-6 eggs
- 1 tbs olive oil
- salt and pepper to taste
- any other herbs veggies you like, chopped
1. Turn your oven on high.
2. Cut potatoes into bite sized pieces, place them in a microwave safe bowl, and fill half way with water. Set a plate over the top of the bowl to act as a lid and microwave on high for 10 minutes.
3. While the potatoes soften in the microwave, heat oil in an ovenproof skillet. Add in any veggies to soften (but not tomatoes).
4. When the potatoes have finished cooking in the microwave, use a slotted spoon to transfer them to the skillet. Rinse out the bowl.
5. Crack eggs into the rinsed bowl (why add to washing up?) with a few tbs of water and whisk to break up the yolks. Pour the eggs into the skillet then transfer to the top rack of your heated oven.
6. Bake for 15 minutes, or until eggs are set. Eat straight away or cut into thick wedges to be wrapped up for lunch bags.