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Recipe: Hotch Potch Tortilla
By guest writer, Dan Knowlson
It was one of those days recently, I’m sure you’ve all had them. That empty feeling started up so it was clearly time for lunch, but on opening up the cupboards and fridge first appearances matched my stomach; empty!
But let’s be honest, very rarely does the average person in the UK have empty cupboards and nothing to eat. Sometimes it just needs a bit of imagination, inspiration and outright experimentation. I’ve always loved cooking so there was bound to be something to throw together, it might just not be the first thing you’d think of.
So rummaging around I managed to find a few eggs, some odds and ends of veg. and some leftover new potatoes from the night before. Aha, Spanish tortilla of sorts - although I was missing some cheese which always goes well with this type of dish. My only hope was the local corner shop, which doesn’t exactly excel itself when it comes to culinary fare. I ventured out none the less, and to my amazement they actually had some decent looking feta among the very rubbery looking cheddar cheeses.
Back home I was all set and got cracking , literally.
Ingredients
3 medium free range eggs a slosh of (hemp) milk 1/2 dozen boiled new potatoes 1/2 onion 1/2 pepper few florets of cauliflower 1/2 courgette 1/2 packet of feta cheese freshly ground Himalayan ground salt (or sea salt) freshly ground black pepper a handful of fresh basil 1/2 tsp caraway seeds slosh of olive oil1) Crack eggs into a bowl, adding milk, salt and pepper. Whisk together with a fork, then leave to stand.
2) Heat the oil in a heavy based frying pan over a high heat, but do not allow it to smoke.
3) Roughly slice onion, courgette, pepper and cauliflower (into 1-2cm chunks), and slice up potatoes.
4) Add potato, onion and cauliflower to pot, and start cooking them through.
5) Add caraway seeds, salt and pepper to the pan.
6) As the onions soften add the pepper and courgette.
7) Continue to cook until it is all softening and browning nicely.
8)Add roughly chopped basil to pan and stir in
9) Give eggs and milk a quick stir, then pour into the pan spreading evenly, turning down the heat
10) Roughly break the feta into even sized chunks and put in the pan.
11) Leave the eggs to cook through from the bottom, and turn on your grill to medium.
12) Put the pan under the grill to melt the feta and brown the top, for approximately 3-4 minutes.
Serve and enjoy.
If it’s just you, (as it was me) then eat as it is and you might make it all the way through. Alternatively, serve with a fresh salad and enjoy with friends.
This quick n easy recipe was made up by Dan Knowlson and actually tastes rather good. Dan is most definately a food lover, knows that being healthy is easy and doesn’t need calorie counting or any such nonesense. Find more of his silliness on the Elements for Life Raw Chocolate Blog where he spreads the healthy raw chocolate message to the world!
Love this Dan, it seems simple enough for me to do!
You’ll love it and yep, dead easy
Sounds delicious – am tempted to try it very soon!
I’m going to do the same thing Naomi it sounds really good. Ingenious chap, this Dan. I’m quite curious to try some of his raw chocolate (cf. his website details) for dessert, too…
Yes, Spanish omelette is a godsend ‘leftovers and oddities’ recipe…love it with brown sauce. An alternative if you have some veg bits, a couple of eggs and no potatoes is to make your own version of a Nasi Goreng. Stir fry some long grain rice, add whatever bits of veg you’ve got, chopped small. If you have a rasher of bacon insufficient for much else, you could crisp that up. Add curry or other favoured spices, break an egg or two over it, cook until egg is cooked, in amongst the rice. One should probably use lemongrass for that Singapore flavour, but I hate it so I don’t
Another creative variation to try – thanks!