Tortilla Espanola (Spanish Omelette)

Long gone are the days of the Spanish Nightstops. Barcelona and Madrid used to be on my frequent travel list. Such a great Country with wonderful Food and Culture and famously passionate People.

When we had a flight leaving in the morning the catering company in Madrid used to bring us a Tortilla Espanola along with the usual Bacon, Eggs and Sausage we get in a foil container. Hot or cold this is a delicious meal, any time of the day really, and it was always very welcome.

Here I have created my best version of the Spanish Omelette.

Ingredients:

4 Medium Potatoes

1 Onion,

4 Free Range Eggs

1 Spanish Red Pepper

Olive Oil for frying

Salt and Spanish Smoked Paprika for seasoning

Cut the Potatos, Onion and Pepper into quarters and then slice them.

On a medium heat fry the Potatos, Onion and Pepper in a little olive oil for 20 miutes, giving them a chefy toss about every 2 minutes.

After 6 minutes put on a lid in between the tosses to help the potatos cook.

In a large Bowl whisk the Eggs until frothy. Getting lots of air into them will make the Tortilla rise.

Once the Potatos are soft add them to the bowl with the eggs and stir well. Add a little more salt at this point to season the eggs as well.

Give your pan a quick clean and heat up a little more olive oil.

Pour in the egg and potato mixture and chimmy it a little to start the omlette off.

Once it's set and nicely browned, put a lid on the top and with a big swerve turn the omlette over and onto the lid (a big plate can be used as well). Then slide it back into the pan and continue to cook until the other side has set as well.

Leave the Tortilla to rest for a few minutes, then cut it into wedges and serve with some Tomato Salsa.

Tomato & Coriander Salsa

Ingredients:

2 Tomatoes, diced

1/4 Red Onion, finely diced

1 long red Chilli, chopped finely

1 tbs fresh Coriander, roughly chopped

Sea Salt, Fresh ground Pepper and a pinch of natural Sugar

Mix everything together and leave to macerate for a little while. Notice: no oil or vinegar. This Salsa is fresh and clean tasting with a little kick from the chilli.

Colcannon Cakes

When I wake up nearer lunch then breakfast, I do love to have a hearty Brunch!
Colcannon is a traditional Irish fayre which, as one would expect in Ireland, even has it's own song:

"Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.

Did you ever make a hole on top to hold the melting flake

Of the creamy, flavoured butter that your mother used to make?"

The chorus:

"Yes you did, so you did, so did he and so did I.

And the more I think about it sure the nearer I'm to cry.

Oh, wasn't it the happy days when troubles we had not,

And our mothers made Colcannon in the little skillet pot."

Ingredients:

1 small Seasonal Cabbage, cored and shredded
1 Onion, sliced
5 medium floury Organic Potatoes, peeled
a little Flour for dusting
a couple of knobs of Butter
Olive Oil
a pinch of grated Nutmeg
a pinch of Savoury
Salt and Pepper


Cook the Potatoes in salted simmering water until soft. Drain and mash them but no need to add any Butter ect.

Sautee the Cabbage gently in a knob of Butter, a glug of Olive Oil and a splash of Water until just soft, but still a little al dente.
Season with Salt, Nutmeg and Savoury.

In another pan fry the Onion until golden and soft. You want them to be like the sort you get from a street hotdog vendor. This will add so much flavour!

Mix the Cabbage and Onion into the Potatoes and leave to cool.
Shape the Colcannon (Potato and Cabbage mix) into large discs and dust with flour on both sides, gently tapping off the excess.
Shallow fry them for a few minutes on each side until golden with a few crispy bits. (They can be done in advance and reheated in the oven)

Serve with a poached Egg on top, or add some Bacon and Baked Beans for a more substantial Brunch