spanish omelette

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I have felt this month that everyone I know is away, Thailand, Philippines, Maldives, Sri Lanka to name a few, and all the photos of crystal clear, turquoise water and long, white, sandy beaches has got my bones aching for some sun.  Unfortunately a lay on a sun lounger is a few months off for me yet!  Being in the industry my partner is in, for those of you who don’t know me that well yet he is a DJ, so a lot of our friends who are in the music industry all take a few weeks R&R in January, their quietest month, after the madness of Christmas and New Year… and the art of social media makes sure we never miss thing, thank you Instagram! 

To console myself I’m making a dish I make regularly throughout the summer, when we are based in Ibiza, a recipe I originally learnt from my mum; it’s my take on a Spanish Omelette.  This is a great way to use up food that is hanging around the bottom of the fridge or when you fancy a bit of breakie for lunch or tea.  My spanish omelette goes really well with my homemade baked beans, recipe to follow in next blog, but any baked beans are good too.  This meal comforts me whether I am in Ibiza and missing home or when I am at home and missing Ibiza.  The settings might be polar opposite in temperature, but every time the flavours are still there and any excuse to make it is a good one, no matter where I am.  

top tips

Any ingredients can be used, keep it veggie or use up left over meats.

Tasty for any age, weening toddlers right up to adults. 

Perfect compliment to a table full of tapas, I love Spanish tapas, you can order a little of everything, if you’re like me and can never decide on one dish. 

ingredients

Olive oil

S&P

200g new Potatoes

3 rashers of Pancetta

1-2 Green chillis

200g Mushrooms

Handful of cherry & sundried tomatoes, chopped

2 Sausages, cooked

4 Eggs, beaten

Cheese, personal preference, I used feta

Rocket

Red wine vinegar

Balsamic glaze

method

Turn the grill on.

Par boil potatoes in salted water, as they start to soften, slice into pieces.

In large oven proof frying pan, in 2 tbsp of oil fry sliced potato for 5 mins until tender.

Slice pancetta, fry in teaspoon of oil, add sliced green chilli, tear up and add mushrooms, season and fry for 5 mins. Then add to potato’s and stir in until evenly distributed. Add chopped sausage & tomatoes.

Beat eggs, pour over pan, then crumble cheese over the top.

Cook omelette for 5-7 mins, on a low heat, shake to keep bottom from sticking and use a spatular to loosen the edges then place frying pan under the grill for approx 10 mins until set and golden brown.

Dress rocket with a little olive oil and red wine vinegar and sprinkle on top. Dress with balsamic glaze and serve with a side of beans and enjoy.

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Published by bydevaney

Hello, my name is Harriet Devaney and welcome to my blog. First things first, here is a little about me. I am 28, I used to work for West Midlands Ambulance Service until I met my boyfriend. Jimmy is a DJ and I now get to travel around the world with him photographing his career. We are based in Cheshire most of the winter and Ibiza through the summer months. I am a HUGE foodie. Always have been. My love for food begins with my mum, she is a caterer for a whole host of events and I grew up trying and tasting foods for small dinner parties to 500 person weddings. It wasn’t until I reached my late teens I noticed I felt ill or uncomfortable eating certain foods, I went to the drs and was told it was up to me to work it out with trial and error. I tried everything I could think of to try and solve what was making me swell. This was VERY FRUSTRATING!! It has taken me the best part of my twenties to learn and understand my intolerances within food. It’s been a long old, frustrating road but now I finally go for months without bloating, heartburn, gas, or just a general nausea feeling. I used to dread agreeing to go out to eat or round to someone’s house, because of the aftermath that would occur due to hidden ingredients in the food. Even when asking for ‘no onions’, plates would come out covered in chives or a spice used would have onion and garlic powder in. In turn I would then blow up, to the point I would look 6 months pregnant, sometimes for up to three days after the meal. So uncomfortable!! Alongside my sensitivity to all in the allium family, I am also gluten free. To a person with no intolerances I am a very fussy person but actually over the last 9 years I have learnt to cook dishes bursting with flavour, and these are what I want to share with you, to help those with the same or similar problem and to give ideas to those who are interested in learning about alternatives. This blog will take you on my journey, my food knowledge and how I cope with a life built around avoiding shit. #ANTIALLIUM I hope you love it!!

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