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
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.
Original recipe inspiration: Alison Holst