Courgette & Potato Omelette

Friday, 23 September 2016

Autumn is my favorite time of the year. The crisp air and beautiful colors pull me out of doors at every opportunity. 

I love how all the leaves from the trees and plants change into multi-colored works of art and fall away. It creates bare, and vulnerable branches, revealing the true scenery underneath.
It also represents a beautiful cycle of loss, regeneration and regrowth once the spring season comes around.

I like harvesting apples and pears. And berries everywhere.

I like it when the leaves whip round your ankles as you open the back door

I like the nights drawing in and the cosiness of pulling the curtains and lighting a fire at 4 o'clock in the afternoon. Warm towels on the radiator. Hot chocolate and board games.

I like getting back into opaque tights and jumpers and boots and scarves. And hearty slow-cooked meals.

I like the sense of life settling into its normal pattern after the Summer, the smell of bonfires, the kids in school uniform walking up the road, favourite programmes appearing back on television, the feel of a cycle reaching its end. Like everything is just how it should be and can only get better. 

Welcome Autumn. Please, be good to me.

This variation from the traditional Spanish Omelette makes a hearty dish that is perfect for lunch boxes or light dinners.


4 Potatoes
2 Courgettes
1 Onion
7 Eggs
Salt and pepper to taste
3tbsp Olive Oil


Peal and slice the potatoes. Season and set aside. 

Wash and slice the courgettes and onions. Set aside.

Put the olive oil in a large frying pan to medium heat and add the potatoes. Cover with a lid and cook until soft and tender, stirring from time to time, for around 25 minutes. Then add the onions and courgettes until the onion is translucent and the courgettes are softening, for another 15 minutes.

Strain the vegetables through a colander into a large bowl and set the strained oil aside.

Beat the eggs separately, then stir into the vegetables and season with plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

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