Spanish omelette for a sunny day.
September’s always been my favourite month of the year. August’s nice in theory – and wonderful when you’re away somewhere lovely and hot, but in the UK, it’s usually either too hot to be in the office, or too rainy to be outside. September, on the other hand, is a month of perfect walking conditions, of warmish days and evenings still temperate enough to enjoy outdoors. I’ve been enjoying local walks by the canal after work, where all the hedgerows are brimming with activity and the huge oak trees nearby are still thick with green leaves. It’s a nice time to potter and think about the long hot summer we haven’t had, and always reminds me of being a child – when I spent so much more time outside. At this time of year I always try to be out as much as possible – as I know sunny bright evenings won’t be around for long now – maybe that’s why this time of year feels so perfect and precious. But it also has that feeling of anticipation, the excitement of autumn. It has the promise of golden leaves and stodgy dinners. And of course, the crops of the year.
In my veggie box this week was a bag full of milky potatoes, stiff yellow sweetcorn and cucumber that actually has a taste. Not tried organic cucumber before? I urge you to have a go – I’m moving away from crisp but tasteless supermarket stuff. I had woody mushrooms I had on hot buttered toast a few days ago, broad beans I tossed through a salad, and the usual and useful onions and carrots.
I also received 24 creamy eggs with orange yolks. (I clicked ‘2’ next to ‘1 dozen eggs’ on the website by mistake). So, Spanish Omelette it was, and very nice too, with a crisp salad of my organic vegetables, with half a tub of leftover shop bought coleslaw stirred through.
1k potatoes, peeled and sliced into 1cm slices
1 onion, chopped
splash olive oil
salt and pepper
1. Boil the potatoes for 10 minutes in salted water and drain.
2. Fry the onions in olive oil for around 10 minutes, then add the cooked and drained potatoes. 3. Stir so that the potatoes and onions are coated in oil.
3. Whisk the eggs with salt and pepper and add to the pan.
4. Cooking times depend on the size of the pan (using a wider and shallower pan will require less cooking time), but as a guide: Cook for about 15 minutes on a low heat. Once bubbles are starting to pop through the egg on the surface, put a plate over the top of the pan and turn out the omelette onto the plate. You might spill a bit of egg so be careful! Then slide the omelette back into the pan, uncooked side down, and cook for a further 5-10 minutes, until it’s cooked all the way through.5. Enjoy hot with salad or baked beans, or cold with a dab of mayo on the side.
I’m linking up with Elizabeth’s Kitchen Diary and her shop local food challenge – as all of the ingredients here (except the olive oil, salt and pepper) came from within 3 miles of my house. And also with the No Waste Food Challenge, this month hosted by Foodie Quine since this used 14 of my 24 eggs!