College Dinners
Hi guys, there’s something about being Irish that seems to give us the right to start every conversation with the weather…must be a culture thing or a gene we inherited at birth…whatever the reason, we’re very good at it all the same (probably because we get plenty of practice). When I was younger I had a great belief in mind over matter and thought that if I wished hard enough (eyes firmly shut) the powers that be would make it so….I spend many a wet afternoon chanting Rain, rain, go to Spain….it seemed only fitting that the sun drenched beaches in Spain would get at least the odd shower when we had clearly so much of it to spare over here (fair is fair after all). The result of this exercise was somewhat futile and I have matured suitably since.
Speaking of Spain and all things Spanish, they have certainly introduced us to more than their fair share of food offerings to enjoy (regardless of the weather) - Paella, and Chorizo to name a few. So, keeping in the Spanish mode, our featured recipe for today can be on the table in a matter of minutes -the tried and tested Spanish Omelette (Flights not included, weather not guaranteed either).So what’s the basic ingredient in any (or all) good omelettes? Answer: Eggs. Eggs are very nutritious, easy to cook and great value for money. An omelette is one of the most versatile recipes you can prepare and most things can be added to it - bacon, pork, peppers, mushrooms, sweet corn - literally anything goes-so how does yours go?Spanish Omelette(Prep: 5 mins / Cook: 15 mins) What you need 2 rashers (fat trimmed and sliced)3 eggs1 onion (peeled and chopped)1 potato (peeled and diced) Store Cupboard (items used in many recipes – worth stocking up on)Parsley/mixed herbssalt and pepper Glug of oilHow to make it
- Add oil to pan gently fry your onions on a medium heat for approx. 5 minutes then add your bacon and potato and cook for a further 5-6 minutes.
- Beat your eggs and add some salt and pepper and your mixed herbs/parsley until nice and frothy, then add to the pan.
- Cook until the edges are beginning to set (approx. 6 mins), then place a round plate on top of the pan and turn your omelette over and cook the other side until gently browned.
- Serve with some crusty bread/salad.
ResultA taste of Spain without the expensive of actually flying there! Our top TipAdd some grated cheese when you are whisking your eggs for extra flavour!! Now what’s that mantra I hear you chanting as you munch your Spanish omelette? Viva España! Viva España! Competition TimeCongrats to our recent competition winner, Brian O’Sullivan who bagged himself a €40 HMV gift voucher – well done Brian!
Now for this week’s competition!
Up for grabs is a voucher for a month’s free meals courtesy of UCC Express and Collegedinners, Simply answer the following question to be in with a chance of winning this great prize!Q. How many eggs in a baker’s dozen?A-12 eggsB- 13 eggsC-6 eggs Email your answer to info@collegedinners.ie with your name and contact number. Competition closes on Thursday 29th November 2012.Don’t forget to check out our website www.collegedinners.ie to have 4 dinners delivered to your door any week for just €10.Remember you can opt in or out each week – you decide!Happy Cooking!Brought to you in association with Collegedinners.
