I wish I could find my copy of ‘Let’s Cook’, by Alison Holst.
Actually, I know where it is – under the back of the fridge, helping to compensate for our sloping floor – but I just can’t get to it. This was the first cook book I ever owned, along with the brilliantly-titled follow-up, ‘Let’s Cook Some More’. One of them has the most hideous delightful 1980s photo on the cover. They were aimed at kids, with simple, healthy, fun recipes, many with names like “Cornstack Mountains” (creamed corn and cheese on toast) and “Peppermint Pillows” (homemade Oddfellows).
One of the first meals I learned to make came from these books – a recipe for a Spanish Omelette. Since then, this has been a standard fall-back dish whenever I’ve been short on time, money or inspiration – and often all three.
When we were travelling in South America, I made a lot of omelettes. They were cheap, required no fancy kitchen equipment, and when served with a salad and crusty bread, made for a filling meal. They were a guaranteed “safe” meal during pregnancy, and I could easily ask for the ingredients in Spanish.
I’ve been known to throw extra vegetables (finely diced zucchini, mushroom, capsicum) or cheese in, but this plain version is still my favourite. I’m pretty sure there are lots of variations floating around, but this one is pretty good.
Spanish Omelette – serves 2-3
10g butter
1T olive oil
4 eggs, beaten
1/3 red onion, finely diced
2 large potatoes, finely diced
salt & pepper
fresh parsley, chopped
Over a medium heat, melt butter and oil in a lidded frying pan.
Add potato and onions, and fry, stirring, for three minutes. Cover the pan, reduce the heat, and cook a further 10-15 minutes until tender.
Season the eggs. Add a small handful of parsley, reserving some for later. Mix well.
Spread the potatoes and onions evenly in the pan, then pour in the eggs.
Leave to set (covered or uncovered), scraping cooked egg aside to let the uncooked egg run into the gaps.
Once the egg is cooked to your liking, remove from the heat. Garnish with parsley and serve.
Delicious served warm or cold, with crusty bread (in crusty bread!) or a simple garden salad, or on its own.
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Original recipe inspiration: Alison Holst
Tall, Short, Tiny & a Pickle 
Hmmm, perhaps you’ll know – I’m not really sure how you create omelette when it could so easily be scrambled egg?? Do you just try and leave it alone?? I always wonder, because my s.eggs stick to the pan and I think how could i make omelette!??! (seriously, i’ve been thinking about this a lot lately. I eat a lot of scrambled eggs)
I tend to pour the egg in, leave it until the edges start to cook, then gently pull the edges away and tilt the pan so the uncoooked egg runs underneath. If the centre is still “snotty”, I make little holes and do the same again. There’s room for a little “scrambling” and I’ve seen some made using a fork to swirl – but not break – the egg around to make it cook evenly. The key is keeping it all together instead of trying to break it up like you do with scram.
i know exactly the recipe book!! i used to make truffles all the time
Oh yey! I think my favourite was always the toffee x
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