I've been trying to cut some costs in the food-shopping area of late. Food prices here have just gone up and up and up - I suppose it's the same everywhere - but, of course our pay hasn't. So at some point, after paying for the kids' activities like swimming lessons, guitar lessons and school excursions and the unexciting things like the power bill, phone bill, gas bottles and day-care I'm noticing there's less money to pay for the groceries which are costing more! Monday is shopping day and one of the ways I'm cutting costs is to actually buy less. I know, it's a novel approach! I'm also putting more effort into using what I have rather than buy a new jar of this or packet of that simply to try a new recipe. Yep, another novel idea.
Sunday night rolled around this week and we were all tired and, the grown-ups at least, were wanting something simple and not-too-heavy. I asked for suggestions from the other members of the family and was greeted with ideas ranging from the sublime to the ridiculous and most of them involved a trip to the corner deli. And I was not dressed appropriately to even walk to the front gate. Saggy trackpants - not a good look. Ever.
I finally remembered this recipe for a potato omelette and, with all the ingredients readily to hand, we were away. This was just right for an easy Sunday night dinner when you're in the mood for something warm but light and everyone else in the house has vetoed tinned baked-beans on toast. It didn't have a huge burst of flavour but I was very sparing on the chilli powder. I'd probably have a go at using something like rosemary to flavour it next time. We had it with a fresh garden salad and it was declared a resounding success by all. Yay for the Mummy!
Tortilla de Patatafrom The Australian Women's Weekly, Cooking from the Pantry
1/4 cup olive oil
3 medium potatoes (600g), chopped finely
1 medium brown onion (150g), chopped finely
1/2 teaspoon chilli powder
1. Preheat oven to 180C.
2. Melt butter with oil in 22cm-base ovenproof frying pan; cook potato and onion, stirring occasionally, until potato is tender.
3. Meanwhile, whisk eggs and chilli powder in medium jug.
4. Add egg mixture to pan. Cook, uncovered, over low heat, about 5 minutes or until just set.
5. Place pan in oven; cook, uncovered, about 10 minutes or until browned slightly. Carefully turn tortilla onto plate. Cut into wedges; serve with a side salad. (No, mine didn't slide out easily. I literally dug it out of the pan.)