Potato Omelette

This could be a more English version of the Spanish omelette, which is made with only potato and egg (and maybe some onion). Serves 2.

Ingredients:

3 eggs

2 medium potatoes

5 cherry tomatoes

Cheddar cheese

Oil for frying

Salt & pepper

Method:

Cut your potatoes into 1cm square pieces.

Put some oil in a pan and fry your potato pieces. It works best of you don't crowd the pan too much.

Once the potato is browned and cooked inside, you can remove these from the pan and rest them on paper towel to absorb extra oil.

Beat the eggs together and add a pinch of salt and pepper.

Turn down the heat to medium-low and pour the egg into the pan and put a lid on to speed up the cooking.

Once it's no longer very liquid at the top, I usually like to flip my omelette to make sure that it's going to cook well on both sides. However, for this recipe I don't flip it, because when I add the potato I want to it to sink into the omelette a little bit (since it's not completely cooked through yet).

Once the potato is added, continue to cook the omelette with a lid on until done. 

Add the tomatoes and the cheese on one half.

Fold the omelette over and serve topped with a little extra cheese.

Quick Chicken Soup

Sometimes after roasting chicken you're left with a sauce in the roasting pan that you can use to make a gravy with. Otherwise, you can use it as a stock to make a soup. Add some chopped potatoes, a carrot, parsley, cream, pepper and maybe a touch of tomato. All the other seasoning from your chicken roast will be in the stock so you won't even have to add salt. Boil it for a few minutes and serve with fresh bread.

Sweet Potato Chips

Or if you want to be, like, American, just call them "fries". But I refuse (I'm not American).

If you haven't made vegetable chips before, now's a good time to start. It's quite simple and not too time consuming. It's worth the bit of effort, definitely. You can flavour them however you want which means that each time you make them, you can add a new twist. My ingredient list is completely variable, except for the potatoes, salt, pepper and the oil.

Ingredients:
2 medium / small sweet potatoes
Olive oil to coat
1 tsp pepper
A sprinkle of salt
1 tsp dhania / coriander powdered
1 tsp jeera / cumin whole or powdered
1/2 tsp chilli flakes

Method:
Chop the sweet potatoes into any size from 1/2 - 1 cm wide with a depth of up to 2cm - depending on how crunchy you want them. Leave the skin on for a more chewy effect, but wash them well if you are leaving the skin on - perhaps with a vegetable brush if you have one.

Toss all the ingredients with your chopped vegetables and coat with olive oil. Lay out your pieces on a baking tray without them touching if possible - if they touch don't worry, but they probably won't be as crunchy.

Bake at 200'C for 15 minutes, then check them, turn them if required and keep an eye on them until lightly browned.

Tip: The more even the width of your potatoes are, the less they taper at the ends of the slices, the less likely the tips will be to burn.

For supper tonight, I just made vegetable chips with carrots (I flavoured them with chilli, garlic and pepper - yum).