A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.
Well this week is an interesting assignment over at the cooking club and a bit of something new for dinner was in order so in keeping with the theme “From the West” or really anywhere else you fancy I chose “somewhere else” a Spanish omelet recipe for an easy weeknight dinner…Eric’s recipe involves stove top cooking and then finishes in the oven my goal was to use just the stove top so I actually made Jamie Oliver’s stove top method, but you can take a look at both recipes and choose what suits you. I haven’t made any sort of real dinner omelet in quite some time and it just seemed to fit the bill for an easy tasty dinner on the porch. A simple salad (Eric’s little gem lettuce with warm garlic dressing), some good cheese and call it dinner.
A Spanish omelet most of the time is just a simple dish made with potatoes and eggs along with a few ingredient options such as onions, garlic and in this case a wonderful perky seasoned olive oil for a hint of spiciness…a great accompaniment to a tapas style dinner for a casual gathering. Jamie suggests chorizo as an added ingredient, but I guess that one can add whatever they like to omelet.
There is also a video with Omar Allimboy showing how to make the stove top version.