Cooking with wine is all about simplicity. As the Great Gordon says ‘Simple ingredients, prepared well blah blah..’ Today its an inebriated version of Spanish omelette.
If you have seen the other posts relating to ‘Cooking with Wine’ you might notice a recurring theme – a large pan of fried onions and peppers – well that’s the secret – do what you do well; in this case chopping and frying onions (ps the pan is a gift from the better half’s Grandmother and it is a gem of a utility item – from the ‘Ready, Steady, Cook’ range). For Spanish omelette (sorry Spain) you will need:
- White wine
- Olive oil
- Potatoes (skin on)
- Cherry tomatoes
- (Bell) Peppers
- Cheddar cheese
- Eggs (lots, at least eight)
- Worcestershire Sauce (for anyone who doesn’t know, you don’t pronounce the ‘shire’)
- French’s Mustard
- salt, pepper and dried herbs
Pour a glass of wine and arrange a couple of eggs and some tomatoes thus:
Par-boil the chopped potatoes for a few mins until they soften. Drain. Meanwhile fry the peppers and onions until soft. Set aside and turn on the grill to high heat. Fry the potatoes until they crisp up a bit; add plenty of salt, pepper and dried herbs:
Remove from pan. Mix up the eggs in a bowl. Put some more olive oil in the big pan and fry the halved tomatoes for 20 seconds (no more, no less). Add the eggs and some lovely French’s American Mustard (bad but so good) and stir; then immediately add the potatoes and onions/peppers and stir until its well mixed, then add the cheese. You should be able to leave it from now on without stirring – but make sure you are using a non-stick pan:
How much wine have you had? If its less than a glass you are going to screw up. Have another.
Put the pan under the grill. Better hope the handle is non-burn. Now leave for a couple of mins. Then move back to the hob for a bit. Do this a couple of times until your creation looks like this:
Now serve it up. Cut carefully and put a big dollop of ketchup on the side (or mayo if your significant other is partial to that).