Friday, 24 January 2014

Omelette and Chips (the awesome way)

If you're a fellow student (especially if you're a lucky third year like we are) you'll know that it's been a very busy month, and so hopefully you'll excuse our dismal lack of posting. If you're not a student, I ask that you just trust me because everything is insane.

Last week I was on the phone to Mum, and said I didn't know what to make for tea because I didn't have much in. She suggested I made omelette and chips, and gave me the recipe below (or a version of it, because I can never leave a recipe alone...). 
It. Was. Amazing.

Ingredients (serves 1):
- knob of butter
- 2 eggs
- 1 small onion
- sprinkle dried thyme
- handful fresh parsley, chopped
- salt and pepper, to taste
- small handful grated cheddar cheese

For the chips:
- a few medium size potatoes (depends how many chips you want!)
- olive oil
- salt and pepper

For the omelette, onion is my preference (and also all I had in), but you could use a red onion, or try some mushrooms instead. Go wild.

1. Start by doing the chips. If you can't be bothered/have no potatoes/are going to use frozen oven chips, skip straight to step 3; otherwise, heat your oven to 200°C and peel your potatoes. Cut them into chip shapes.
2. Put the potatoes into a pan of salted water, then bring to the boil. Once bubbling, cook for 5 minutes, then drain and place on a baking tray. Drizzle with olive oil and crack over some salt and pepper, stir to coat then pop in the oven for 45-50 minutes (turning them half way through). Voila.

3. After your chips have had 30 minutes or so in the oven, make a start on the omelette. You need to cook the onion first, so slice it thinly, then whack it in a small frying pan with the thyme and some olive oil. Cook for about 5 minutes, until softened and starting to colour.
4. Meanwhile, break the eggs into a bowl and beat (not excessively, just to mix). Add the salt, pepper, the fresh parsley and the cooked onion and stir everything in.
5. In the frying pan you cooked the onion in, add the butter and melt it. The pan should be fairly hot when adding the omelette (have it on a medium heat), so it's important that you get it up to heat. Pour in the omelette mixture, and stir gently with a wooden spoon, making gentle cutting motions across the pan. You only need to do this a couple of times - it just helps ensure the egg is cooked through.
6. When the mixture is beginning to brown on the bottom and beginning to set on top, sprinkle over the cheese and fold in half. Continue to cook for another few minutes, or until the cheese has melted.

7. Serve! For me, chips like these are always best with liberal amounts of salt and vinegar, but obviously you can do what you like. This is so much healthier than many other recipes, especially the chips, though I promise you it doesn't suffer for it! Try it and see for yourself.