Wednesday, 1 June 2011

The Herbivores Dilemma

Frittata di Funghi e Cipollini con Spinaci e Patate
Mushroom and Spring Onion Omelette with Spinach and Potato

Ok Girls... you know who you are. Yes you two- Katharina and Katrin! My two favorite vegetarians in the world... this one is for you! No bacon, no body-parts, just pure, funky and fun food, straight from the farmers market! Quick, easy, cheap, cheerful and totally yummy... and no excuses for not making this one yourselves after reading it! 

So I really hope you like it!

This really is a very simple Summer dish. You are only going to need 3 small potatoes, a spring onion, a couple of mushrooms, a sun-dried tomato, a little cheese and a little spinach for this. So girls... make yourselves this meal a little more often and you will a.) lose weight and b.) have more money to spend on shoes! Isn't that wonderful?!?! Let's start by boiling those potatoes for 5-6 minutes, just to get them partially cooked and to give us a head start. Let them cool off for a few minutes, slice them and pop them into a Teflon pan with a little butter and a little olive oil at a moderate heat. The whole secret is to not fry them too hot or too fast or in too much fat. Doing it slowly will give you a crunchy outside and a soft and steamy inside- so it is worth being patient! The will take anything up to 15 minutes and you need to keep your eyes on them!

You don't want to stir and toss them too much as they will not get a chance to sit still and brown that way, plus you are likely to break them. 

So be careful, be patient... and try to tackle the little omelette while you are at it! 
Go on- you can do it- I know you can!

For the omelette, crack an egg into a bowl, add a splash of milk, a little grated parmesan and a little nutmeg and beat with a fork. Now slice up your spring onion and your mushroom and start frying them at a low heat in a small pan. Once they are half done, remove them from the pan and pour in the egg mixture. As soon as it sets, place the onion and mushroom on top and then add a little more cheese and some finely chopped sun-dried tomato. Season with salt and pepper and pop it under the broiler until it turns a wonderful golden brown. This will only take 2-3 minutes... so you are going to have to be quick about frying-up that spinach! I hope you already have it washed and dried! You already know the drill with spinach- a little garlic, a little olive oil, pop it in the pan, stir it, grate with nutmeg, season with salt and pepper- and after 3 minutes you're done. So it is really just a matter of time-management... and by now you should be ready to serve!

Arrange decoratively on a warm plate and finish off by seasoning with- yes, that is right and no, your eyes did not deceive you- a sprinkle of my Salt of the Earth. You can go back to my old blog entry to look up how to make it. Or be patient for a little while longer until I DO finally market the stuff! In any case- the potatoes taste wonderful with the fresh citrus and herb flavor of the salt and the combination of the potato, omelette and spinach is one that is sure to please- and for once to ensure that even my vegetarian fans can enjoy!

So enjoy!

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