a spanish omelette and a romaine and tahini salad

recipes-ish

i spent most of the weekend just gone at home cooking. sometimes those weekends are the best. i love slowly putting meals together with whatever i have in the fridge and cupboards. below are two rough recipes for a couple of things i made.

spanish omelette

ingredients
6 eggs
500g potatoes
1 large white onion
125ml extra virgin olive oil
100g flat leaf parsley (chopped)
plenty of sea salt
plenty of black pepper

method
1. cut the potatoes and onions into medium-thick slices. you can leave the skin on or peel the potatoes, depending on what you prefer.
2. in a large pan heat the olive oil and add the potatoes and onions. cook them gently for around 30-45 minutes, or until the potatoes are softened. cook them with the lid on and stir occasionally. once cooked strain them through a colander and collect the olive oil in a bowl below.
3. beat the eggs in a large bowl. add the potatoes, onions, parsley (keep a little aside for topping at the end), salt and pepper and combine.
4. heat a little of the strained oil in the same pan you used to cook the potatoes and onions. tip everything into the pan and cook on a medium heat. use a spatula to shape the edges of the omelette. put the lid on to steam the omelette all the way through.
5. once cooked invert on a plate and serve with more parsley.

notes
this is a pretty traditional spanish omelette with just five key ingredients. you can add whatever vegetables you have that need using up. peppers and spinach work well.

romaine and tahini salad

ingredients
1 head of romaine lettuce
1/2 a cucumber
6 radishes
1 handful of chopped almonds
1 tsp nigella seeds
1 tsp sesame seeds
for the dressing
35ml extra virgin olive oil
5ml sesame oil
50g tahini
1/2 juiced lemon
2 cloves of garlic (finely grated or chopped)
2.5 tsp maple syrup
1 tsp apple cider vinegar
a generous pinch of sea salt
a generous amount of cracked black pepper

method
1. to make the dressing put all of the ingredients in a jam jar or squeezy bottle and shake vigorously to emulsify. if you find the dressing is too thick add a splash of cold water.
2. toast the chopped almonds, nigella and sesame seeds until fragrant.
3. slice the radishes into thin slivers and the cucumber into slim halves. arrange across the top of the romaine lettuce. drizzle with the tahini dressing, add the almonds and seeds and serve.