Firstly I must apologise – my New Years resolution to blog more has been thwarted somewhat initially by work and then being a bit poorly for a while. Good news is I am feeling much better and getting ready to blog more. Some big changes have happened recently (nothing bad…just changes in lifestyle and finances – which I feel will eventually work out for the better).
Most of you will know of my adoration of eggs. Well I was actually going to post a Sri Lankan Egg curry recipe today but my other half always adds ingredients when I’m not looking so I need him to write them down for me.
Eggs are great – in the past they were accused of giving you high cholesterol but a few years of research has disproved this. There are hundreds of links on the web such as this recent one . For more info just Google eggs & cholesterol.
ANYWAY – I found myself at a loss the other day when thinking what to make for dinner – it was 9pm – I had potatoes, eggs and onions and salad ingredients but we were starving and really didn’t want a take-away.
So I did this on a complete whim:
I made the tastiest Spanish Tortilla (bit oily but you can tone this down)….so here goes:
Ingredients for 2:
- Half a pint of olive or vegetable oil
- 4 large potatoes, peeled and sliced
- 1 and a half large Bombay onions sliced (kept one half for a small salsa)
- 3 or 4 eggs
- Salt and pepper
Ingredients for Salsa:
- Half of the Bombay onion (finely chopped)
- One large juicy tomato (finely chopped)
- Lime juice as required
- Finely chopped green chili or red chili flakes (to taste)
- Salt & Pepper
And just mix and cool until required.
Method for Tortilla:
- Heat all the oil in a medium-size non-stick pan.
- Stir in the potato, onion and a some salt (I made sure the oil covered the mixture – diet – me?)
- Cover and cook on a very gentle fire until the potatoes are done (about 20 to 30 minutes).
- Beat the eggs and add some salt and pepper as per your taste.
- Drain the oil out of the pan with the potatoes and onions until there is just enough to fry at a higher heat. (I keep the oil for frying chips or battered prawns later – yummy).
- Heat the pan again until it starts sizzling a bit and add the egg mixture.
- Cook for 2 or 3 minutes.
- Cover the pan with a plate and turn the tortilla. Slide it back into the pan and cook for a further 5 minutes taking care not to burn it.
Serve in wedges with the tomato salsa. A superb dish when you are waiting for your salary to arrive so you can buy expensive food again but actually why should you? 🙂
So I hope you enjoy my pauper recipe. I have so much up my sleeve about Sri Lanka, why I love it, its people, its food and a multitude of other recipes (plus the occasional moan).
I am also looking for meaty Sri Lankan recipes to try out – not being much of a pork or beef eater here (although I am not vegetarian), if any of you have tips about where to get good beef or pork in Sri Lanka please let me know. Mutton, lamb and wild boar is out – sorry about that folks! 😉