a rustic carrot onion omelette

an easy carrot and onion omelette.

I know, I know. This is but a mere vegetable omelette. And so simple, you probably don't even need the recipe. Still, this homely dish, with its effortlessly natural mix of sweet and savoury, never fails to put a smile on my face. My mum tends to serve this carrot onion omelette with rice or congee for lunch or dinner, but you can easily adopt it as a breakfast omelette as well. Back home in Malaysia, I always reach for my share of this omelette eagerly when mum puts it on the family dining table, so today I'm sharing it with you.

carrot onion omelette

1 small carrot
1 small onion
4 large eggs
1/4 teaspoon salt
oil, for frying
soy sauce and pepper, to taste

- Julienne carrot and onion, or just slice them into similarly sized strips.
- Lightly whisk the eggs and salt in a bowl with a fork.
- Continue along the following steps, either using all the mixture to make one big omelette, or dividing into batches to make 2 - 4 smaller omelettes.
- In a frying pan, sauté carrot and onion in a little oil for 3 - 5 minutes over medium heat.
- Spread the carrot and onion pieces evenly across the pan.
- Pour the egg mixture over the carrots and onions, swirl to coat the pan more evenly.
- Fry for 2 or 3 minutes until set, then flip over and continue to cook for 1 minute.
- Serve carrot onion omelette with soy sauce and pepper on the table, so that everyone can help themselves and season to their liking!

carrots and onions lend a sweet, savoury deliciousness to this omelette.

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flourless potato pancake-omelettes

flourless potato pancake omelettes

Last Saturday, after buying some very nice down-to-earth sebagos from the market, I found myself home alone and decided to make some simple potato pancakes for one.

organic sebago potatoes

I concocted an easy recipe for flourless potato pancake-omelettes, an inspired cross between latkes (Jewish potato pancakes), and tortilla de patatas (Spanish potato omelette)! Like latkes, it utilizes grated strips of potato, and like tortilla de patatas, it is eggy and flourless.

the flourless potato pancake-omelette mix

flourless potato pancake-omelettes for one

1 medium to large potato (I used a sebago, and it cooked very easily)
1 egg
1 very, very small onion (or substitute with a shallot)
oil or butter, for frying (I used butter!)
Salt, pepper, and yoghurt to taste

- Shred/Grate the potato, with or without the skin, into some cold water, then drain well and lightly squeeze out some of the excess water, keeping a little starchy moisture.
- Finely grate or mince the onion, and add to the grated potatoes.
- Lightly beat an egg with a fork, and add to the grated potato-and-onion mix.
- Season to your liking with salt and pepper, mix well.
- Heat some oil or butter in a pan, and ladle 1 tablespoonful of the mixture for each potato pancake-omelette that you will be frying.
- Fry on one side, pressing the mixture down evenly. When you can flip it over without it looking like it will fall apart, flip it over, and fry on the other side.
- Serve hot/warm, fresh from the pan, with toppings of your choice. I used a slightly sour, slightly sweet organic wildberry yoghurt just because it was all I had, and it turned out to be a beautiful match!

Note: The potato I used was approximately 4 to 5 times the size of the egg I used. The onion was about the size of the egg or slightly smaller.

the love children of latkes and tortilla de patatas get friendly with a dollop of yoghurt.

These flourless potato pancake-omelettes had me charmed at first taste. The softness of the cooked egg and the gentle bite of the grated potatoes complemented each other. The onion weaved some lovely invisible magic to the flavour, along with the salt and pepper. The good quality yoghurt, thick and tangy, brought everything together. This is definitely something I'll be making again, and the next time I do so, I hope to be cooking up a bigger batch and sharing it around with loved ones.

going, going, gone!

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a taste of the forest: chanterelles for breakfast

barn-laid eggs, ficelle and chanterelles

Today is my day off, and I have been lusting after the truffles at The Vegetable Connection for awhile now, so I decided to pay them a visit this morning for some truffle goodness. Unfortunately, when I got there, I was informed that they had all sold out. They did, however, still have some fresh wild chanterelle mushrooms from France, which at a whopping $120/kg don't come cheap, so I bought a modest 50 grams. On the way back, I popped by Babka for a ficelle, which is like a baguette but thinner.

As I had never used chanterelles before, I decided to keep it simple, so I made omelettes.

the finished product

Ingredients:

50g chanterelles, sliced

4 eggs (I used eggs that were 50g each, so 200g total)

1 tablespoon pure cream

knob of butter

ficelle

fresh slices of lemon

salt and pepper to taste

- whisk eggs and cream in a bowl, set aside.

- add butter and chanterelles to a pan, cook till chanterelles are slightly soft but still firm, set aside.
- add more butter to the pan, and start on the omelettes.

- omelette #1: I poured half the egg mixture into the pan, waited till it was nearly done, added half of the chanterelles, and folded.

- omelette #2: I poured the rest of the egg mixture into the pan, and while the mixture was still semi-fluid, I scattered the remaining chanterelles on top. After the chanterelles sank in a little and were secured into the body of the omelette, I flipped it over.

- add salt, pepper and lemon juice to taste

- serve with sliced ficelle

chanterelle omelette #1, resting on a plate

chanterelle omelette #2, perched on a fork

I  loved the chanterelles! They had a gorgeous earthy flavour, and the simplicity of the dish suited them very well. I was happy with both the omelettes, but for me, the first one was much better as the lovely taste of the buttered-up chanterelles was more distinct. And in the end, this luxurious breakfast ended up costing less than, say, if we'd gone for eggs benedict at a cafe - it did take a little more time and effort, but with ingredients this good, I say it's worth it.

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