Tuesday, March 3, 2009

Cheap, Cheerful and Fast: Spanish Omlette

Years ago I was lucky enough to visit Madrid and stay with a real Spanish family. The mother did not speak English and I spoke no Spanish but we all seemed to somehow communicate over the vast amounts of food she prepared for us. This recipe is the Spanish equivalent of Mom's Apple Pie. Like most 'peasant' food, it is easy on the wallet, easy to make and sustaining.

So this is another recipe that calls for culinary improv or clean-out-your-frig thinking.  Maybe it's our celtic heritage, but adding potato to this or any other dish means no leftovers.

We're big meat eaters here so I've added sausage to this basic recipe to meat it up a bit and garlic because I add garlic to just about everything. For best results use the best eggs and sausage you can find/afford.

4-5 organic potatoes sliced very thin
5-6 eggs scrambled
1 onion sliced very thin
sea salt to taste
teaspoon of fresh thyme
pinch of pepper to taste
1/2 lb of sausage precooked removed from casing and crumbled

melt ghee in a le creuset or other stove top casserole add and saute potatoes until tender. remove and place aside

melt ghee and sautee onions and garlic until soft, add potatoes back in and make the mixture flat

lightly beat eggs and add thyme, sausage, salt, pepper to taste and add mixture to the pot covering the potatoes

cook for 10 minutes or so until eggs are cooked, lifting up edges during cooking to let liquid seep under.


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