Quick potato, onion and egg supper
Quick and easy egg, potato and onion supper
This is a meat free dish that I make when there is absolutely nothing in the house. Well, nothing except an onion (there's always an onion lurking somewhere), a can of potatoes (a store cupboard staple) and a couple of eggs hiding in the fridge.
The first time I made this though, it was to use up some cold leftover potatoes and they can easily be used instead.
Appetizer or side dish
I often make this for dinner. When I've been slaving over a hot computer all day, I don't want to spend the evening slaving over a hot stove. It's filling enough to feed the two of us but it also makes a great appetizer or side dish.
Despite the fact that I'm supposed to be the posh one in our house, I call this 'that-spud-and-onion thing'. Himself, showing a touch of sophistication that I didn't know existed, refers to it as 'Omelette Andalucia'. I can see why really because it's a cross between a French omelet and a Spanish tortilla. Sorta. Kinda.
- 2 eggs, beaten lightly with freshly ground black pepper
- 1 can potatoes, drained and sliced or its equivalent of leftover cold potatoes
- 1 medium onion, peeled and chopped
- 1 tablespoon olive oil
- Salad leaves to serve
- Heat the oil in a frying pan or skillet. Set the heat to medium and gently saute the chopped onion until they are begining to turn golden
- Add the thinly sliced potatoes to a sieve and, using a knife to help, jiggle them around for a minute. This breaks them up further and creates more surface, thus creating more crunch. Add these to the onions and continue to cook gently until these too are beginning to turn a golden color
- Turn the heat up a little and add the eggs. Keep checking the underside and as soon as it starts to brown flip the whole thing to cook the other side. This is best by sliding it onto a plate and flipping it over into the pan. Or, you can take the cowardly way (which I sometimes do) and zap it under a hot broiler until the egg is set
- Cut into quarters and serve with salad leaves
A quick,easy and inexpensive recipe
This is all I ask from recipes these days. I want to make dinner as quickly as possible, I don't want to break the bank and I certainly don't have the time to pureé this and lovingly make careful, complex sauces.
I no longer have the patience to make complicated recipes from scratch. And why should I? Often, the simplest foods are the best.
This can be on the table in less than fifteen minutes and is filling, tasty and easy. Although we have this often for dinner, I've also served it as part of a brunch for guests.
It's not often we have a cooked lunch these days - the midday meal we prefer is a chunk of good bread, a selection of cheeses plus salad and fruit but on the days when we do fancy a hot lunch, this is ideal because it's so quick and easy to prepare.
Because it uses ingredients that we invariably have in stock, it's also something of a no-brainer - I don't have to plan ahead.
It's nourishing too. The potatoes have plenty of nutrients and goodness. (Note that if I'm using canned potatoes I rinse them in cold water to get rid of the salt that is sometimes used in the canning process).
Eggs too are good for us as is the salad that I always serve with it.What a win-win recipe.
I try to keep our salt consumption to a minimum. You'll notice that I add pepper to the eggs but no salt. When cooking eggs, it's preferable to add any salt (if your palate prefers it) after the cooking process.
Presentation of this recipe
Did you notice my lovely red plate in the photograph above? See them below too.I've had these for years and I love the way they make food look.
They say that we eat with our eyes and presentation certainly makes all the difference.
I admit to having a bit of a thing about red plates. Chefs always tell us how important presentation is but to be honest, I don't have the time (or the skill) to mess about with fancy garnishes and whatnot.
But I find that even the simplest foods always look great on red plates. This is the set that we have and it's been in use for years.
© 2013 Jackie Jackson