7 March 2011

An Après Plodge T'ing

~  Menu  ~

“Castillian” Omelette
Spicy Hot V8

This morning we went for a walk and a bit of a plodge along the beach.  The weather is Perfect; hot and sunny but breezy with just a hint of coolness in the air.  It was high tide so at places we had to plodge which is Geordie for paddle.



Je Plodge - as the French have it!

After the walk we had a Ting at the Mongoose, which may surprise you if you are not familiar with Trellis Bay.  Ting is a refreshing, sparkling grapefruit juice drink from Jamaica.  (T’ing is the West Indian pronunciation of thing and, FYI - to coin an abbreviation - a Good T’ing is generally considered to be a cocktail of Vodka and Ting.)  The Mongoose or, more correctly, De Loose Mongoose is our nearby beach bar - hammock, cold beer, nachos kind of place, informal and easy going, home from home, that sort of thing.




After the plodge and the Ting our thoughts naturally turned to lunch.  At first I was flummoxed – we had so little food on the boat but then I thought of omelettes.  A bacon and cheddar one for him, and for me …

Caramelised Onion, Fingerling Potato & Cheddar Omelette

This is otherwise known, in my mind, as Castillian Omelette – maybe because it tastes a bit Spanish Omelettey – and is one of my favourites.  

Per person …

½ onion thinly sliced
1 tbsp olive oil
a medium sized potato (or 5 fingerlings which is all I had available) – thinly sliced
s & p
3 eggs
a little mature Cheddar – grated

~   Toss the onion in the olive oil in a small saucepan over low heat, top with a piece of parchment of foil directly on top of the onions, covering completely.  Add the pan lid and cook slowly, stirring occasionally till almost tender.
~   When this stage is reached add a little water, just a tbsp max (and a few grains of veg Oxo if you fancy it), lay the sliced potatoes over the onions, replace the foil and the lid and continue cooking till the onions are starting to caramelise and the potatoes are tender.
~   Make a 3 egg omelette as you usually do!
~   When the egg is almost set top with the cooked onions & potatoes, season (I like to add a few chilli flakes but couldn’t as I don’t seem to have any) and sprinkle with grated cheddar.
~   Fold the omelette in half and sit a couple of minutes for the cheese to melt.



Pin It!

1 comment:

Inspired2cook said...

I love omelettes...and your beautiful island photos!