Some appetising delicacies from www.bordbia.ie Spanish omelette with roast pepper, goats cheese, basil and spinach
Ingredients
Six quality assured eggs; 50ml pouring cream; 150g cooked potatoes, cut into dice-sized cubes; 150g sliced onion, cooked in olive oil until transparent; one red pepper, roasted, skinned and cut into thin strips; 10g basil; 100g cooked spinach, finely cut; 75g goats cheese, crumbled; salt and freshly ground black pepper; grated nutmeg and olive oil.
Method
Lightly beat the eggs and cream, add the potatoes, onion, pepper, basil, and spinach, two-thirds of the cheese, and season well. Heat an eight inch non-stick pan, add a tablespoon of olive oil and roll the pan until the sides and bottom are all lightly coated. The pan needs to be hot but not smoking.
Pour in the mixture, and crumble the rest of the goats cheese on top. Cook over a gentle heat until the sides begin to firm up a little (about two to three minutes ), then transfer to the oven for 10 to 15 minutes at 170ºC until the centre is firm and pale golden.
Remove from the oven and let sit for three to four minutes when you should be able to turn it out onto a plate or board.
Serve hot or cold accompanied by salad leaves and black olive tapenade.
Mediterranean eggs on toast
Ingredients
Eight quality assured small eggs; two cloves of garlic peeled and chopped; salt and pepper; one bunch of fresh coriander, stems removed, washed and chopped; four tablespoons of olive oil; four red/green/yellow peppers; four small ciabatta type bread rolls or one loaf sliced horizontally to give four large slices.
Method
Crush or pound together the garlic, salt, most of the chopped coriander, two tablespoons of olive oil, and four tablespoons of boiling water.
Roast the whole peppers in the oven at 180C until the skins are slightly charred. Then leave them in a bowl, covered with cling film for five minutes; this allows the peppers to sweat and makes it easy to peel off the thin skin. When they are peeled, cut them into thin strips and add the garlic and coriander mixture. Mix it all together and the garlic and coriander will begin to infuse into the oil and the juices.
Poach the eggs.
Slice the bread and warm it briefly in the toaster or oven.
Prepare four separate dishes, start with the bread at the bottom, add some of the peppers and their juices will soak down into the bread. Place the warm eggs on top and finish off with a drizzle of olive oil, more salt and pepper, and finally a sprinkling of coriander.
