Spanish Omelette Incident

On a recent Friday Night I sat quietly in the car as the early evening sun beat down. I was half-reading a slightly insipid Doctor Who Novel from 1996 and half nursing a headache, which was improving gradually thanks to a couple of tactical Paracetamols. I was wearing my best suit and bow tie as I was about to go to a black tie dinner with a colleague and her daughter. The dinner was a charity one featuring top professionals from the worlds of law and medicine. Despite being fully sober throughout the event and handicapped by nursing a possible chest infection, I entertained and spent quality time with many people. I also threw a few "innovative" shapes on the dance floor. It was a late finish to the evening but totally worth it.

The next day featured the arrival of some of my oldest friends from uni days. The lack of hangover also meant I was able to put on a buffet and some home cooking for us and we spent a very enjoyable day catching up, taking in a sun-shiny walk in the park and adjoining fields. It was a day of relaxation and self-care for us all, something we were all in need of for different reasons.

When Sunday teatime rolled round the weather had caused the temperature to rise to tropical levels and I decided I didn't want anything too heavy. That said I followed the route of many in the Mediterranean and made a Spanish Omelette.

The record on player was Miles Davis' early classic "Birth of the Cool", while not having the innovation and bit of some his later albums, there is still enough here to enjoy and even a track or two to boogie to.

The ingredients for the Omelette were as follows:

Two medium sized New Potatoes, scrubbed thoroughly and sliced very finely width-ways.
Two Shallots, topped, tailed, peeled and sliced finely.
About eight ounces of Fresh Basil, shredded into medium-sized pieces.
A teaspoon of Dried Oregano.
Two Eggs, beaten.
100 millelitres of Almond Milk.

The way I made this one was as follows:

1. Fry in Sunflower Oil in a frying pan the New Potatoes, Shallots, Basil and Oregano for twenty minutes on a low heat turning regularly to ensure the ingredients don't stick to bottom of the frying pan.

2. Meanwhile stir together the Eggs and Almond Milk in a measuring jug with a whisk. Then add them to the frying pan.

3. Fry the mixture on a lowish heat for the next fifteen minutes until it begins to solidify.

4. Keep the Omelette in the frying pan and put it under the grill under a low heat for five minutes to make it go solid on the top.

After I'd done all the above it was ready to serve. Potatoes in Omelettes is a common recipe used in Spanish Omelettes while Oregano and Basil are common ingredients in such Omelettes. This one was surprisingly filling and the Fresh Basil made it exceptionally flavoursome and light but effective meal on a hot day.

With the Omelette removed from the frying pan, there was still a further half to remove.