I looked in the fridge this lunchtime and realised that both me and Gemma had been on an egg-buying binge, so I beat some up with the leftovers from my Swiss chard and potato curry to create this. A classic Spanish omelette just has egg, potato and onion, but variants with spinach or courgette are quite common, so this seemed like a logical thing to do.
500g of leftover Swiss chard and potato curry
1/2 a large onion
1 clove of chopped garlic (or use 1 teaspoon of garlic puree)
4 large eggs
- Finely chop the onion and fry it gently, adding the garlic when it is nearly done.
- Stand the Swiss chard and potato curry in a colander over a bowl to remove any liquid, then transfer to a chopping board and roughly chop the potato pieces.
- Put the chopped curry and the onion into a mixing bowl. Beat the eggs, add them to the bowl and mix well.
- Heat a little oil in a medium-sized non-stick frying pan, then pour the mixture into it.
- Cook over a low heat until the bottom of the omelette is cooked and the whole thing is beginning to set.
- Flip the omelette over into another non-stick frying pan in which you have already heated a little oil. (Or use one of the other methods described in my earlier post on this subject.)
- Once the omelette has cooked underneath, transfer to a plate and serve. (The omelette should still be moist, even a little runny in the middle. The Swiss chard helps here, as it retains more moisture than potato alone.)
I hope I've now made it up to all my veggie friends for the rude comments over the past few months! I can't promise that the comments will stop, but I will try to leaven them with plenty of meat-free recipes.