Wednesday, March 2, 2011

Tapas Fit for a Dragon Slayer - Spanish Omelette Recipe

This past weekend my friend Lena, who is studying abroad at Saint Andrews University up in Scotland came to visit me. I didn't realize how much I missed her and everything that had to do with the United States until after she had come. The minute we sighted each other at the train station, we ran screaming to each other and into a humongous hug - one extremely tall Norwegian girl, and the other extremely short Asian girl. It was perfect.

The weather gods smiled upon us because I swear, it was the first time since I've been here that the sky was clear and sunny. York must have known that Lena was coming to town because it was also the weekend of the Viking celebration. We both dressed up in Viking garb and were dubbed the Wolf Hunter (Lena) and the Dragon Slayer (me).

On top of that, there was a continental farmer's market in the city, which is where merchants from all over Europe come and entice Yorkers with their nibbles. They had everything from fresh olives from Greece to Dutch pancakes made on the spot. It was heaven for a foodie (and anyone, really). I had a Spanish Paella for lunch which wasn't that great, but the Spanish Omelette I had for dinner was amazing. Plus, I got two slices for the price of one because the stall was closing down, and that made it taste even better!

The next day, when Lena and I said our good-byes, a wave of happiness intermingled with sadness hit me, like a sea breeze does. Her visit reminded me that we don't fully appreciate all the wonderful things in our life until we miss them.

Spanish Omelette Recipe
300ml olive oil
1 medium onion, finely sliced
2 large waxy potatoes such as Jersey Royals or Charlottes, peeled, halved and cut into thin slices
6 medium eggs, beaten
Salt and pepper
2 tbsp extra virgin olive oil
2 bunches of spinach

To Cook:
1. Pour boiled water onto spinach slowly until wilted. Squeeze all water out of spinach and set aside.
2. Heat the olive oil in a large frying pan over a medium flame, add the onion and cook gently for 10 minutes until soft and brown.
3. Add the potatoes let the vegetables stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside). Stir in the spinach.
4. Add the potato and onion to the beaten eggs. Add salt and pepper to taste and leave to stand for 20 minutes.
5. Add olive oil to your frying pan on medium heat and tip the omelette mixture in. Felicity Cloake on Word of Mouth Blog suggests, "Cook until it comes away from the edge of the pan, and looks about two thirds set."
6. Put a large plate over your pan, and flip it over so that the cooked side is face up on the plate. Then slide the uncooked side back into the pan. Cook until it is springy to the touch, moist in the middle. Don't overcook it!
Serves 4.

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