FROM IONA'S KITCHEN

Omelette and Iona Chardonnay


TWO DAYS TILL CHRISTMAS

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FEEDS 1 ONLY

This is for when you are "gatvol" of having a house full of people and starting to seriously regret having asked the whole family to stay. You're already sick of food and even more sick of cooking. So you send them all off to have a pizza somewhere and you have your kitchen to yourself. Now you make yourself the best omelette ever and eat it at a properly laid table with a cold glass of Iona Cy. This is pretty much my favourite meal. If you keep hens as we do, go and collect some eggs ... Or buy free range. Simple dishes require good ingredients. Making any egg dish properly is always about temperature – but follow me and I'll show you a good time ...

Filling

2 spring onions
A handful of cherry tomatoes
Sprinkle of dried chilli flakes
1 Tablespoon of crème fraiche
Small handful of grated mild cheddar
A teaspoon of butter
Olive oil
Salt and Pepper
Basil leaves to serve

Method

  1. Make the tomato filling by heating some olive oil in a heavy based frying pan till really hot.
  2. Add cherry tomatoes and toss until they split and add the sliced spring onions with sliced green tops and turn the heat down.
  3. Sprinkle the chilli flakes over, season with salt and pepper and add the tablespoon of crème fraiche.
  4. Toss around until combined and most of the liquid from the tomatoes has evaporated. This should take no more than 5 minutes.
  5. Keep warm and set aside.
     

Omelette

3 medium eggs

Method

  1. Break eggs into a bowl and whisk.
  2. Melt the butter in a non-stick pan.
  3. When it's really hot but not burning the butter pour in the eggs and leave to cook for about a minute.
  4. While the omelette continues cooking over a high flame, sprinkle over the grated cheese, spread the filling over one half of the omelette, and when the omelette still has a creamy layer turn heat off (eggs carry on cooking ...), fold omelette over and slide onto a heated plate.
  5. The underside should be golden brown and the edges a crispy frill.
  6. The cooking part should not take longer than 3-4 minutes. Serve with lots of fresh basil leaves and a chilled glass of Chardonnay.

COOK'S NOTE

If you can muster up the strength to put some bread into the toaster, a hot piece of toast with lots of cold butter goes really well with the omelette and the Chardonnay, and adds a nice crunchy texture to your supper. Very civilized and calming ...

You might even be revived enough to take on Christmas day!