Saturday Tortilla

6 eggs

3 – 4 medium-large potatoes

2 small-medium onions

a handful of mushrooms

1 chevre blanc goat’s cheese approx 100g

Olive oil and seasoning

• Thinly slice the onions and mushrooms.
• Thinly slice the potatoes and then dry with a tea towel (something to do with starch I think).
• Heat  a tablespoon or so of olive oil in a large flat frying pan.
• Add the onions, mushrooms and potatoes. Cover in the oil and grind in plenty of black pepper.
• Set on the lowest heat, cover with a lid and cook gently for 15 – 20 minutes stirring or shaking the pan every few minutes. You want them to cook until soft but not browned.
• Lightly beat the eggs in a mixing bowl.
• Slice or crumble the goat’s cheese and set aside.
• Once the potatoes, mushrooms and onions are cooked mix them and the goat’s cheese into the eggs and mix them until well coated.
• Heat the pan again, add a further tablespoon of olive oil.
• Pour the tortilla mixture back into the pan and spread it out evenly.
• Turn the heat back down to its lowest setting and cook gently for 25 – 30 minutes keeping a close eye on it.
• You will see the egg cooking and when it is virtually cooked it’s time to flip!
• We use a large wooden bread board which covers the top of the pan. Holding it firm with oven-gloved hands we flip it and the slide it back into the pan. It often breaks up a little but no matter.
• Back onto the lowest heat for a couple more minutes then turn off the heat and let it sit for 5 – 10 minutes.

We serve with a peppery salad of rocket and watercress dressed with a shallot, mustard, rapeseed/olive oil and cider vinegar dressing. Yum yum yum!

There’s a fork in this picture not for stylistic reasons but because Milla couldn’t wait to tuck in.

©2010 Housewife Confidential. All Rights Reserved.

When it finally dawned on me that my baby needed snacks in between meals I was somewhat at a loss when it came to what precisely she would have. Two years later and I am still making my very first baby snack creation but now with the assistance of  Milla. I hope you enjoy the recipe as much as we do.

Banana Bread.

5 ripe bananas

250g plain flour

1 tsp baking powder

Half tsp baking soda

1 tsp ground cinnamon

75ml water

• Mash up the bananas until smooth then mix in the water.

• Sift in all of the dry ingredients (and add dry fruit if using).

• Mix to combine but don’t over-mix (like you’re making a muffin batter, flour all gone then no more).

• Turn into a well greased pound loaf tin.

• Bake for one hour at 200 degrees centigrade (maybe 180 in a fan).

• Allow to cool on a rack wrapped in a tea towel (leaving the tea towel around it in the cake tin seems to keep it nice for longer).

Variations:

• Add a handful of dried fruits (figs, raisins, dates, apricots) occasionally needs a little more water.

• Add nuts and seeds (ground for babies).

• Replace one banana with another fruit (soft ripe pear, mango, strawberries).

• Add a little cocoa powder for chocolate banana bread.

Keeps for about one week if it lasts that long…

©2010 Housewife Confidential. All Rights Reserved.