Main · 30 minutes · Serves 2
Potato omelette with French Citrus
A thick omelette, cooked flat and turned over like a Spanish tortilla, is the best thing that can happen to yesterday's roast potatoes. The roast peppers from the same meal go in too, so the eggs are mostly there to hold everything together.
The leftovers are seasoned already, which is why the French Citrus goes into the salad on top rather than into the eggs. Raw tomato and sliced peppers, sharp with lemon and with the blend's own lemon peel and tarragon, are the cold, crisp thing a warm, soft omelette wants beside it.
The turn is the only moment that asks anything of you. A plate a little larger than the pan, one confident flip, and slide it back in. If it breaks, push it back together in the pan. Nobody will see the join under the salad.
The potatoes are the roast potatoes with The Daily and Chilli Libre, made with extra on purpose.
- Serves
- 2
- Time
- 30 minutes
Ingredients
- 6 eggs
- About 300 g leftover roast potatoes
- 1 or 2 leftover roast peppers, torn into strips
- 3 tbsp olive oil, 1 for the pan and 2 for the salad
- 2 ripe tomatoes
- Half each of a red, a yellow and a green pepper
- 1 tsp French Citrus
- Juice of half a lemon
- Black pepper, freshly ground
- A little flat-leaf parsley, chopped (optional)
- Flake salt, only if it needs it
Method
- Start with the salad, so it has a few minutes to sit. Slice the tomatoes and the peppers thinly into a bowl, add the French Citrus, 2 tbsp of the oil, the lemon juice and a few turns of black pepper, and toss gently.
- Cut any large pieces of potato into bite-sized ones.
- Beat the eggs in a bowl with a few turns of black pepper. Leave out the salt for now: the potatoes are already seasoned.
- Heat the remaining oil in a 24 cm non-stick frying pan over a medium heat. Add the potatoes and roast peppers and warm them through for 3 to 4 minutes, turning them once or twice.
- Pour in the eggs and give the pan a shake so they settle around the vegetables. Turn the heat to medium-low and cook for 6 to 8 minutes, until the edge is set and the top is still a little loose.
- Put a plate larger than the pan upside down over it, hold the two together and turn them over in one go. Slide the omelette back into the pan, cooked side up, and give it another 3 to 4 minutes, until the middle is just set.
- Slide it onto a plate. Taste the salad, add flake salt only if it needs it, and pile it on top with its juices. Scatter over the parsley, if using.
- Cut into wedges and eat warm or at room temperature.