I’m told that I make a very good omelette. The “secret” (at least according to my dad, who makes the most gorgeous omelettes containing nothing more than some finely chopped onion) lies in whipping the yolk and white well and adding a dash of water and a dash of milk.
Once the egg hits the pan, a very light touch with a fork around the edges – don’t go overboard, you don’t want to scramble them – adds to the fluffiness.
Here’s a more substantial dinner, needing nothing more than a small salad topping to fill you up and make your plate look pretty. This recipe serves two.
What are your omelette/ frittata secrets, and how do you like to fill them?
Tip: Grana padano makes a much cheaper alternative to parmesan cheese, and it’s nearly as good.
Useful fact: an omelette may not be cooked on top prior to be folded, while a frittata is often finished under a grill and served unfolded. There, bet you didn’t know that.
- 4 eggs, beaten
- 2 potatoes, chopped into thin slices
- 200g spinach leaves
- 1 spring onion, chopped
- A handful of grated parmesan or Grana Padado cheese
- A clove of garlic, peeled and crushed
- Dash of milk
For the salad:
- A handful of rocket leaves
- A handful of chopped cherry tomatoes
- Dressing: you could try David’s all-purpose sauce, or a standard dressing containing 2 tsps olive oil, 1 tsp balsamic/ white wine/ cider vinegar, a quarter teaspoon wholegrain mustard, a drop of honey, and one (optional) garlic clove.
- Beat the eggs, adding a dash of milk and a dash of water (about a desert spoon of each).
- Add the grated cheese to the egg mixture.
- Fry the thinly sliced potatoes in butter for about ten minutes, turning once. The potatoes are ready when a fork meets little resistance through the thickest slice.
- Add the spring onion the pan and fry for two minutes with the garlic.
- Add the spinach until it begins to wilt.
- Pour in the egg mixture, very lightly running a fork through it, and cook for about 2 minutes, or until set.
- If you like the eggs cooked through, finish it under a grill. If, like me, you prefer a little bit of runniness, simply fold it over.
- Top with the mini-salad, pour over your dressing, and serve.