A week at work in a restaurant can certainly have you feeling a little this way, ask any chef. Not that I’m complaining, it’s just a nifty title – and relevant to today’s post.
High protein, low cost, easy to do something tasty and healthy with.
I am flying by the seat of my pants till pay day this week. I’ve gotta feed me and Kid dinner (and leave some left over for mid week) on the cheap. Meat Free month is still in full swing at my place too. (I went to a friend’s bbq the other day and took an eggplant. They were very understanding.)
I think when you grow up and leave home you should at least be able do something with eggs. I’m going to put together a whole heap of egg recipes over time (use the egg tag) that Kid and I can make together . I will avoid terrible egg puns where possible.
This should also fit the ‘five items’ profile.
Let’s get cracking! (sorry)
We are starting with a Tortilla. A basic potato omelette with a Spanish background.*
Roast Potato and Green Pea Tortilla
250gm un-shelled green peas
500gm Kipfler potatoes
8 large free range eggs
2 stalks of spring onions
2 cloves garlic.
Cut the potatoes in four lengthways, toss them with olive oil and salt and roast them for 40 mins on 180*C. They should be golden and crispy. Leave the oven on.
Crack the eggs into a bowl with the chopped spring onions and some salt and pepper and whisk well.
Next heat a fry pan (oven proof) on a moderate heat and add a little olive oil. When the oil runs ribbons add the crushed garlic and give it a stir until almost golden. Add the peas and potatoes and lastly the egg mix. Keep the heat moderate and let the omelette cook on the bottom for 3-4 minutes to form a golden outer layer. Next put the pan into the oven on 180*C for 15 mins.
Remove from the oven and let sit for a good 20 minutes covered with a cloth before you touch it.
Place a large plate upside down over the fry pan. Holding the pan in one hand and your other hand on the plate, invert the whole lot to tip the omelette out onto the plate.
From here you can slice it like a pie and serve.
We had a ‘Little Green Salad’ made by Kid.
What Kid Did
Kid made ‘A Little Green Salad’ for us to have with the Tortilla.
Shaved cucumber and carrots – I had Kid shave strips of cucumber and carrot with a peeler for the salad, it’s more fun and safer than kids using knives.
Always make sure that any sharp objects being used are facing away from the user.
Tomatoes we tried to cut with a cheapo egg slicer I bought on what I thought was a genius whim.
Instead I cut the tomatoes and vowed to go buy a good quality egg slicer for this.
Kid tells me she uses one to cut strawberries at her other home. Tops.
Mint was picked and washed, iceberg lettuce washed and broken up with little hands
and then kid made a dressing with a little mayo, lemon juice and a bit of water.
Then everything was tossed in a bowl and served up.
Kid had a particularly fun time with the shaving of the cucumber.
We shelled the peas together. Use frozen peas for the same result without the fun. I’ve always got frozen peas in my freezer just in case.
When I was a kid I would sit at the bench across from my mum and shell the peas. It felt good to be involved plus I loved to eat them raw when mum wasn’t watching. We had a golden cocker spaniel named Mandy that would chase any peas that fell on to the floor and eat them.
Kid also cracked the eggs into a bowl and beat them well with a fork. (Broken and beaten!) When I had the hot pan ready with the vegetables she poured the egg mixture into the pan.
I’m going to by one of those bench top electric fry pans. I think this will be a great way to introduce Kid to actually cooking some food. I can put it somewhere that we can both reach it and really cook something together. Fried rice maybe? Or pikelets?
The Wash Up.
It was a simple, tasty dinner that I will make again one day when I’m pushed for time and $$. The salad was a great accompaniment, so light and fresh against the potatoes and eggs.
Kid was way more eager to come and help out now that I’ve made more space for her to work.
I used Kipfler potatoes, a small waxy potato with a long irregular shape and sweet nutty flavour. Originally from Austria.
Use what you will but a good sweet and waxy spud will give you a nicer finish.
Ask the fruiterer if you’re unsure.
Almost anything could go in a tortilla like this. Traditionally potato is featured, but left over roast vegetables or meat could be used here.
Seafood works nicely too.
It makes a good lunch or late night snack the next day as well.
Totally vegetarian as well.
*On 2 consecutive breakfast menus I had a hot smoked salmon ‘tortilla’ and then a pork’n’beans w/ guac and soft tortillas. This was my explanation to staff and customers –
Tortilla in Spanish cuisine refers to a simple pan omelette, normally served at room temp in tapa’s bars.
In Mexican cuisine the word Tortilla refers to flat bread normally made from wheat or corn.
Both come from the same origin ‘torta’ which means cake.
Until neggst time (bahaha).