We are an egg family. We love our eggs. The husband buys a whole tray from the butcher, 24 eggs about twice a month. Did I mention that we are only a family of three, discounting our cat and little pup? There are two adults and one child in our little household.
That’s where we put our eggs, and it’s not even filled-to the brim anymore.
What do we do with all those eggs, you make ask? I bake a lot you see. My husband being the morning person, cooks most of the breakfast and I do the dinners mostly. Little T loves boiled eggs with soldiers, my husband likes poached eggs and I love omelettes.
So imagine my excitement when I received Michael Roux’s Eggs book in the post. It felt like Christmas has suddenly arrived early! For those who are not in the know (like me), Michael Roux is a French born Michelin chef who opened a restaurant in the UK which later became the first three starred Michelin restaurant in Britain.
At first though, I was a bit worried that the recipes in this lovely hard-bound book (Did I mention I love books? Our whole house is filled with books!) would only have posh recipes with ingredients I wouldn’t know how to pronounce let alone know where to purchase. But no, all the recipes are doable even for a simple cook like me.
And it’s not all about breakfast recipes either, it’s got everything! From dessert, cakes recipes to how-to-make your own fresh pasta, would so love to try that. For our first try, I asked my husband (he’s the breakfast cook remember?) to try the following recipe:
Spanish Tortilla with Chorizo
100 ml olive oil
400g Desiree potatoes, peeled and cubed
2 red onions, roughly chopped
salt and freshly ground pepper
200g chorizo sausage, skinned
1 garlic clove, crushed
2 tbsp chopped flat parsley leaves
1. Heat two-thirds of the olive oil in a frying pan, 20-22 cm in diameter and about 4 cm deep. When it is hot, put in the potatoes and cook over for a medium heat for 10 minutes or so.
2. In the meantime, cut the chorizo into 2 mm slices. Add to the frying pan with the garlic and parsley. Mix well, without crushing the potatoes, and cook for another 2 minutes. Tip everything on to a plate and leave to cool slightly. Wipe out the frying pan with kitchen paper, ready for cooking the tortilla.
3. Lightly beat the eggs in a large bowl and season with salt and pepper. Heat the remaining olive oil in the frying pan. Using a spoon, mix the eggs delicately into the cooled potato mixture, then pour into the pan. Start cooking over a medium heat, stirring gently every few minutes with the side of a fork, as if making an omellette.
4. As soon as the eggs are half-cooked, stop stirring, and cook over a very low heat for 2-3 minutes, until the underside of the tortilla is almost cooked. Slide it on to a lightly boiled platter, then inert it back into the pan and cook for another 2 minutes, until both sides are cooked the same and the middle of the tortilla is soft.
5. Slide the tortilla on to a plate and serve it whole or cut into wedges. It is equally good served hot, warm or at room temperature, but not chilled.
NOTE: We made-do with the ingredients we had at home. On his way home from work, I asked the husband to buy some Desiree potatoes at Morrison’s, but they didn’t have them. He told them what they were for, and was advised to get baby pearl potatoes instead. On hindsight, they probably only said that to get rid of him!
Here’s my husband’s version:
He did say that the blog-post ought to be called “How to ruin a Michelin Chef’s Recipe”. But I disagree, it was yummylicious and very filling. I’m a happy bunny! 🙂
I’m drooling over this Mussels and Chive recipe:
We are going shopping tomorrow, must make sure all the ingredients are on our list. I love mussels!
I am so loving my Michael Roux book, another one to add to my collection:
Click on the link for those who are looking for a simple recipe on how to make an omelette.
Do you have a favourite egg recipe?
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