This is my version of a Spanish omelette. Not only is it easy to make and delicious, it is also versatile and a great standby any time of the day. Add chopped ham or sausage, or any extra cooked vegetables you may have in the fridge. If using rosemary, try to find the softer, weeping or trailing rosemary, which is not as tough as the standard shrub. Some councils grow this rosemary in the middle of roundabouts (hint hint).
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
- 10 eggs
- ½ cup milk or cream
- salt and pepper
- 1 tablespoon olive oil
- 2 leeks, sliced
- 200 g cooked potato
- 3 sprigs thyme
- 1 sprig rosemary, finely chopped (optional)
- 50 g parmesan cheese, grated
Preheat oven to 200C. Grease a 20 cm × 20 cm ovenproof dish.
1Lightly whisk eggs, milk, salt and pepper in a bowl or jug and put aside.
2Heat olive oil in a frying pan over medium heat. Cook leek, stirring occasionally, for 5 minutes until it softens.
3Combine cooked potato, leek, herbs and most of the cheese in the prepared dish. Pour egg mixture over the top, making sure the vegetables are completely covered. If not, add a few more eggs and mix with a dash of milk.
4Sprinkle with remaining cheese and cook in oven for 30 minutes. To check if it is ready, give it a wobble or touch the top in the centre of the dish. If not set, give it another 5 minutes and check again.
5Allow to rest for 10 minutes before cutting.
Throw in a handful of diced ham for added flavour.
Jodie Blight | We’re all busy and want quick, healthy and delicious meals but sometimes just don’t have the time. Summer TABLE will inspire you to put variety and zest back into your mealtimes and with a free APP to create a shopping list on your phone, dinner will be ready in no time! And – you learn how to use leftovers in innovative new ways.
After years working as a company director in the finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin
star in my books.”