The Recycled Cook

The Recycled Cook By Adrian Sleeman Spanish Omelette This is not strictly speaking a traditional "Tortilla Española" but is made in the style of one using whatever it is you happen to have available in your fridge.  The traditional version is usually baked in the oven although you can make them using two frying pans, flipping them over half way through cooking. I prefer to start off in a frying pan and then finish the cooking under a hot grill. I have added cheese as it gives a nice crusty finish to the tortilla and adds bags of flavour too. Start by slicing and chopping your ingredients into a large frying pan. There are no rules as to what you can use but try and create a balance of flavours.  I have used new potatoes (still in their skins), red pepper, onion, some spring onion, celery and chorizo. I also added a few slices of left over Parma ham. For a vegetarian version just leave out the meat content. Saute lightly in butter and olive oil until your ...

The Recycled Cook Omelette If there is one dish that lends itself well to recycled cooking it is an omelette, as you can make it with so many left over ingredients. As with all recycled or leftover dishes the only restriction is what you have to work with. Be creative and try different combinations, the results can be amazing. Although you could make this in the style of a classic French Omelette folded over I find it works best in the style of a Spanish Tortilla but each to their own preference. The advantage of the Spanish style omelette is that it is difficult to overcook so it can be cooked ahead of time and reheated when required  Here are some ideas for ingredients you could add to your omelette: Red or Green peppers, onions, herbs, chives, shallots, celery, green beans, peas, potato, chorizo, ham, bacon, salami, chillies and garlic. In fact pretty much anything in the fridge that would go well together. Method: Once you have decided on the content tha...