We love having breakfast for dinner. There is something promising about bacon and eggs on a crusty piece of toast. My husband is the Shakespeare of baked eggs, he can prepare it just the way I like it: the white in a gorgeous round shape and the yokes intact, not too runny and not too hard.
But change is always good, so I tried my hand at some Spanish omelettes. We South Africans are not really used to the egg and potato combination, but it is absolutely magnificent. You can easily add some bacon or mushrooms as well. I do however suggest adding an extra egg with every extra ingredient you add.
Disfrute de un desayuno!
50 ml milk
250 g baby potatoes, peeled
1 tablespoon peppadews, chopped
3 spring onions, finely sliced
Handful of grated cheese
1 teaspoon dried thyme
- Cut the potatoes in half en boil until cooked.
- Whisk the eggs in a bowl with the milk and add the thyme.
- Add the peppadews, spring onions, cheese and potatoes.
- Heat a heavy-based non-stick pan and pour in the omelette mix. Cook at a medium heat.
- When the bottom of the omelette is set, put the pan under the grill for five minutes to let the top set.
- Serve with black pepper and a slice of toast.