New potato Spanish omelette

Spanish omelette
Spanish Omelette

I’ve just been paid, yet I have no money, story of my life. So I had to bypass my beloved Waitrose (which I can’t really afford to shop in anyway) and go to Tesco (insert sad face emoji here). Why does Tesco have that horrible strip lighting that makes everyone one look like shit? Reminds me of a giant kebab shop – people walking around aimlessly looking pasty, drunk and miserable. Although that being said, my shop only came to £5.06 so perhaps it was worth the misery. Muchas gracias Tesco. 

New potato Spanish omelette
Serves 4 / Hands on time 1 hr  / Total time 1 hr / V Gf Df
You’ll need: A large non-stick frying pan with a lid
350g new potatoes, sliced
Small red onion, finely sliced
1 garlic clove, chopped
1 tbs olive oil
5 large eggs, beaten
Handful of freshly chopped parsley
Salad leaves to serve

1. Slice the new potatoes thinly and finely slice the red onion and the garlic. Heat a tablespoon of olive oil in a medium sized, non-stick saucepan, on a medium to low heat. Add the potato, onion and garlic to the pan along with a good pinch of salt and pepper. Coat evenly in the oil by turning them a few times.
2. Once sizzling, add a dash of water and cover with a lid and cook for 30 mins adding a dash of water when needed and turning the potatoes over regularly.
3. Once the potatoes are soft, remove from the heat but keep the heat on. In a large bowl, beat 5 eggs together with a handful of chopped parsley and good pinch of salt and pepper. Tumble the potatoes into the egg mixture and give it careful stir, making sure the potatoes are suitably covered.
4. Put the saucepan back over a medium heat and add a little more oil and heat before pouring the mixture back into the pan. Spread out evenly with a spoon and cover again with a lid for 10 mins, or until the egg is visibly cooked on top.
5. Loosen the edges of the omelette with a knife before carefully inverting it onto a large plate. Slide the omelette carefully back into the hot frying pan and cook for a further few minutes on the other side.
6. Turn out onto a plate and leave to cool. Serve warm with a bowl of simply dressed leaves.

Spanish omelette
Spanish Omelette

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian    Gf– Gluten free    Df – Dairy free

Kale & cheese omelette

Kale & Cheese Omelette
Kale & Cheese Omelette

I’m currently sitting in my pjs watching Homes Under The Hammer and eating Omelette’s #livingthedream and yes, you heard, that was omelette’s plural. I made such a good omelette this morning, that I decided to make another one. What? It’s my week off before I start my new and exciting life over at Sainsbury’s Magazine so I thought, yeah, if I want two omelettes, I should have two omelettes… Feel a bit sick now though but that’s due to the packet of Veggie Percy Pigs I ate for dessert.
Jamie usually makes the omelette’s in our house, but as he’s at work (selfish) I had to make my own omelette which was very daunting. I’m not good at making omelette’s, they usually turn into burnt scrambled eggs. But I’ve been observing Jamie over the past year and have discovered his secret. Instead of incorporating the cheese into the egg mixture, he sprinkles it on top of the omelette like a pizza. Then he folds it carefully over once and continues to cook it until the cheese melts in the centre (drool). Don’t think I’ve said the word omelette enough in this post, omelette, omelette, omelette…….. OMELETTE!

Kale & cheese omelette
Serves 1 / Hands on time 10 mins / Total time 10 mins /
V Gf
1 tsp of olive oil
2 eggs
1 garlic clove, crushed
Small handful of kale
Sprinkling of finely sliced red onion
¼ deseeded red chilli, finely chopped
30g vegetarian cheddar cheese, grated

1. Crack two eggs into a jug and give them a quick beat with a fork. Season with salt and pepper. Add the chopped onion, chilli, garlic and kale and give it another quick beat to combine. Grate the cheese and put to one side. 
2. Drizzle the oil in a non-stick frying pan and put on a medium to high heat. Once hot, pour your omelette mix into the middle of the pan and spread out evenly with a spatular. Top with a layer of grated cheese and wait a couple of minutes for the omelette to set. Once set, it should start to come away from the edges of the pan.
3. Using a spatular, carefully fold the omelette in half and continue to cook until the cheese has melted in the middle. After a minute, flip the omelette over and cook for another minute on the other side. Once you can see the cheese has melted in the middle, serve immediately. 


Kale & Cheese Omelette

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian    Gf– Gluten free

Japanese omelette/tamagoyaki


Tamagoyaki (Japanese omelette)
(This isn’t as hard as it looks and it doesn’t matter if it goes a bit wrong, it will still taste great). Takes 20 minutes to and lasts up to 3 days in the fridge.
4 large eggs
1 tbs soy sauce
1 tbs mirin
1 tsp sugar
Pinch of salt
Vegetable or sunflower oil
Kitchen roll
Chopsticks (These are handy to fold and roll the pancake but not necessary)

1. Beat the eggs in a jug and add the mirin, soy sauce, sugar and salt. Give it another good beating to make sure it’s fully combined.
2. Put a 1 tsp of oil in a large saucepan over a medium heat. Once hot, carefully absorb up and rub the oil around the pan with a folded piece of kitchen roll. Keep this piece of kitchen roll close to hand.
3. Pour a quarter of the mixture into the pan and spread it around. Once the egg has cooked fold in the edges creating an oblong shape and then carefully roll up the omelette. Brush the free side of the pan with your oiled kitchen roll and then push your omelette over to that side, then oil the other free side. Add another quarter of the mix and lift up your omelette to make sure it goes underneath so the two omelettes can join as one.
4. Once cooked repeat the process of folding in the edges and rolling the omelette up. Repeat this a couple more times until you’ve run out of mix. Turn your omelette out and leave to cool. Refrigerate and slice.