The first time I met Spanish Chef Miguel Maestre at the Taste of Sydney food festival, he asked which company I was from. I answered that I was from a food blog called Not Quite Nigella and he proceeded to tell me how much he loved Nigella. He was over the top, effusively friendly, self promoting, not shy or short of ego and doing about a hundred things at once while telling me all about everything that he had achieved and flashing a whacking great big diamond in one ear. Then he asked me to invite Nigella to his restaurant El Toro Loco.
Mr NQN whispered to me “I think he thinks that you’re from Nigella’s company”.
“I know” I whispered back.
Clearing my throat I told him “Sorry but I’m not actually from Nigella’s company. I don’t even know her. My blog is just called Not Quite Nigella”.
“Oh great!” he said stirring the paella and giving me a taste.
“Well we’ll leave you as I’m sure you’re going to be busy…”
“OK well I’d love to see Nigella any time in the restaurant. Call me ok and we’ll get her a table. I would love to meet her!”‘ he said waving goodbye.
Moral of the story? Don’t try to talk to people when they’re trying to do a million things at once
If you are having a rough day where you are juggling lots of things, or if you are like me and just like making delicious food out of run of the mill ingredients then you might just love this five minute Spanish potato omelette which is made using regular potato chips that have been crushed. This was from his new book called Miguel’s Tapas. I should mention that most of the recipes are not of the supermarket potato chip variety but of the proper Spanish food variety.
This dish however is brilliant in its simplicity and number of ingredients. You could of course use any potato chip you like and the whole thing is done and dusted in less than ten minutes (although I understand that omelettes themselves aren’t particularly painstaking creatures). The aioli or garlic mayonnaise is a must and I served this with some olives and salad.
The book starts with an introduction to his life and then segues into breakfast (with everyone’s favourite churros with chocolate), morning tea (chorizo cider style), lunch (vanilla infused wild boar cheeks-ooh lala!), desserts (a 36 egg yolk number called “Heaven’s Little Pig Caramel Delight) afternoon tea (sweet and savoury chicken pie) and dinner (home made chorizo encased in the skin from a duck’s neck). It ends off with a 3am chapter for evening snacks (sweet battered lemon leaves, wild rice popcorn) and the basics like infused oils and stocks. Am I up for making the home made chorizo or the 36 egg yolk dish? Only if I don’t have a million things to do at once
And if you are pressed for time you could try out my:
So tell me Dear Reader, what’s the fastest dinner solution you’ve got?
5 Minute Spanish Potato Omelette
Adapted from Miguel’s Tapas by Miguel Maestre. Published by New Holland $45RRP
Makes 1 x 24cm diameter omelette or 4 x 12.5cm omelettes with 2 eggs each
- 150grams of a 185gram bag of lime and black pepper potato chips (or use your favourite ones) and just eat the rest while cooking
- 6 eggs
- 2/3 cup grated cheese
- 1 tablespoon olive oil for frying
- Aioli to serve
- 1 -2 tablespoons chopped fresh parsley or chives
1. In a medium to large bowl add potato chips and crush lightly. In a small bowl beat the eggs and add to the chip mixture and allow to stand for 2 minutes.
2. Add a few teaspoons of oil to a frypan and add the omelette mixture into the pan and sprinkle with cheese and fry for a few minutes until it can be carefully flipped over and cooked briefly. Scatter some chopped parsley or chives on top and serve.
Copper pan by Mauviel
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