May Day is only a few days after my birthday, so that's when we kick off the picnic season at latest. One of my favourite presents ever from The Gentleman is a picnic basket and you can believe it gets its share of outings. I have actually exceeded my wildest expectations (knock, knock) by not having broken any of the porcelain dishes that came with it. So, from now on I'll try to focus more on treats suitable for al fresco feasts. The heatwave in Helsinki is perfect for that: good food, good friends, a couple of bottles of wine, sun... perhaps a couple of rounds of petanque (or some more wine!)
This is one of The Gentleman's favourite tapas. This is best served at room temperature. You could add some chorizo into the layers if you want, or even thinly sliced fried mushrooms or roasted peppers. I kept today's version simple (well, with some rosemary and roasted garlic thrown in). Potatos are a grateful companion to other herbs too, so if rosemary doesn't float your boat, you could substitute with chives.
You might want to use a smaller frying pan for this (the bottom of mine measures 18 cm in diameter) as it's easier to manouvre and you get manageable sized portions. This makes 8 slices.
4 potatos (total weight around 450 g)
1 onion
4 eggs
2 large/ 3 smaller roasted garlic cloves
2 tbsp rosemary
(3/4 tbsp mustard, not very tangy variety)
salt, pepper
Peel and parboil the potatos and then cut into 1/2 cm slices OR cut the uncooked poatos 1/2 cm slices and cook them in a pan over low hear until soft. Make sure they don't get any colour - add a little water into the pan if needed. Do the same with onions that you've slices fairly finely. Add them to lightly beaten eggs so they're covered in the egg-mixture. Squeeze in the paste from the garlic cloves, mustard (if using), rosemary and season. Oil the frying pan, heat the pan low heat, pour the omelet mixture into the pan and cook, covered, over low heat (this way even the bottom won't get too much colour), shaking a bit as it begins to set to make sure it won't get stuck. Cook until it's set (about 15- 20 minutes). Let cool, flip over onto a plate and cut into slices.
This is one of The Gentleman's favourite tapas. This is best served at room temperature. You could add some chorizo into the layers if you want, or even thinly sliced fried mushrooms or roasted peppers. I kept today's version simple (well, with some rosemary and roasted garlic thrown in). Potatos are a grateful companion to other herbs too, so if rosemary doesn't float your boat, you could substitute with chives.
You might want to use a smaller frying pan for this (the bottom of mine measures 18 cm in diameter) as it's easier to manouvre and you get manageable sized portions. This makes 8 slices.
4 potatos (total weight around 450 g)
1 onion
4 eggs
2 large/ 3 smaller roasted garlic cloves
2 tbsp rosemary
(3/4 tbsp mustard, not very tangy variety)
salt, pepper
Peel and parboil the potatos and then cut into 1/2 cm slices OR cut the uncooked poatos 1/2 cm slices and cook them in a pan over low hear until soft. Make sure they don't get any colour - add a little water into the pan if needed. Do the same with onions that you've slices fairly finely. Add them to lightly beaten eggs so they're covered in the egg-mixture. Squeeze in the paste from the garlic cloves, mustard (if using), rosemary and season. Oil the frying pan, heat the pan low heat, pour the omelet mixture into the pan and cook, covered, over low heat (this way even the bottom won't get too much colour), shaking a bit as it begins to set to make sure it won't get stuck. Cook until it's set (about 15- 20 minutes). Let cool, flip over onto a plate and cut into slices.
No comments :
Post a Comment