Sunday, September 18, 2016

Two Omelettes I Cooked This Week.

When I was on holiday in Amsterdam in June, I had the sickest omelette. It tasted great, but I took slight umbrage at having to shell out an extra Euro for every extra ingredient. I knew it would be much more financially viable to cook my own omelette; the only problem is that I don't usually have time and I'm not the most culinarily gifted

Well, circumstance would have it that this week, I made time. On Thursday, I visited my friend Rebecca's new flat for the first time, and we cooked together, and on Sunday, I made Tom a meal by way of reciprocation for all the times he's cooked me a delicious hangover cure. In producing two omelettes in such short succession, it allowed me to hone my skills at making them whilst the production process was still fresh in my mind.

Omelette 1 (Thursday omelette)

Step 1: Cut potatoes and fry them with oil

Step 2: Cut onions and fry them with oil too (I used three onions)

Step 3: when the onions and the potatoes are about equal time from being cooked, put the onions in the same frying pan as the potatoes

Step 4: whisk eggs in a cup. Pour the eggs (6 were used here) into the frying pan and distribute evenly around the pan to bind the ingredients together

End product, viola!

Omelette 2 (Sunday omelette)
The main difference between this one and the first one was the inclusion of cheese, which worked with the eggs to bind the onions and the potatoes together. I also included parsley (which Rebecca told me added to the flavour of omelettes), and, because I am absolutely obsessed with onions, I use red onions as well as white ones.

Step 1: Cut potatoes and fry them with oil. I cut these pieces much smaller than Thursday's, so that they'd cook faster

Step 2: cut red and white onions into small pieces

Step 3: (slightly different because I could only find one frying pan, ha). I had fried the onions for about 15 minutes in this frying pan before I put the onions in with them to cook. Parsley was also added (and a cheeky bit of salt)

Step 4: whisk eggs and pour them into the frying pan to bind all the ingredients together. Add cheese to omelette after eggs have begun to set. We used more ingredients this time, so used 9 eggs for the omelette.

I didn't take a final photo because it wasn't very aesthetically pleasing, haha. But me and Tom polished off everything that was in the photo above in one sitting, so who cares how it looked? XD

Overall, had a really fun time making these two omelettes. When Tom comes back from Uni in a few weeks, I reckon I'll chop a few pieces of salami and embed them into the omelette. Maybe add tomato too. I could go on and on and on. Who knew, cooking can be enjoyable?!

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