A sort of Spanish Omelette

There were some eggs that needed up in my kitchen, as happens frequently. Often I’ll buy them to eat for Sunday breakfast but then have most of the box left over and I don’t tend to eat eggs very frequently. But I hate food to go to waste and so was determined to use them before their use-by date. Now I know traditional Spanish omelettes do not contain a lot of the ingredients I am about to list, but things in my fridge needed eating…

Soften an onion and a thinly sliced pepper in some oil and butter. Add a teaspoon of harissa and some cooked, sliced new potatoes. Pour over four eggs (that have been beaten with a teaspoon of thyme and some salt and pepper). Cook in the pan on the hob but finish off under the grill. If I’d had some feta/goats’ cheese I would have added that and ideally I’d have fresh parsley to put over it, but I didn’t so never mind. Tasty none the less and there’s plenty left over for lunch tomorrow. 


Thai Soup for Tadhgh

Having made a batch of chicken stock after a lovely roast with Mark and Chris in Stratford (in fact the first roast I’ve ever made including very crispy roast spuds – secret trick: sprinkle with flour before roasting & yummy gravy made by Mark), I thought I’d use it to make a Saturday lunch for Tadhgh before we explored some of ‘Shakespeare’s Houses’. 

Super easy and very yummy, but a bit slurpy to eat!

Boil some chicken stock with some slices of chilli & ginger. Add some green beans and sugar snaps, noodles & prawns. Squeeze over some lime juice, a dash of fish sauce and a handful of coriander.