Ruminations and recipes from a small kitchen in a big city.


Omelette with roast potato, zucchini and chorizo sausage.

Roast potatoes are one of life's greatest benefits, especially when eaten hot straight from the oven having been baked with garlic and rosemary.

Unfortunately, I sometimes bake too many and despite our best efforts, some remain uneaten. There are many ways to use them up. Pizza restaurants slice them onto pizzas and call them 'gourmet'. I call them leftovers.

Beat half a dozen eggs and pour them into a non-stick pan over a low heat.

Slice roast potatoes, grate a zucchini, slice a cooked chorizo sausage into thin rounds, cut some black olives into fine slices. Add these to omelette.

Place lid over the pan if it has one, turn heat to lowest and let it cook through gently. If brave, make an attempt to fold this monster omelette, otherwise leave it as it is and call it a frittata.

Slice into wedges and serve.

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