6 

We need to sit down and have a little chat. About Life. Love. Dreams. And about the depressing hole in my life caused by the lack of a well-equipped kitchen. One word, people. Hostel.

Okay mostly I am just going to talk about the last part. The kitchen. Because if I get started on the first 3 we will be sitting here for a while.

I have spent 5 years in the hostel during my undergrad. And 8 months in the hostel here too. But this time around it has been so tough to not have a space to cook or create. All I have a 3’x3′ space with a kettle. And a tiny little spice rack. I think starting this blog has made me more creative in terms of food. I don’t like cooking the same things over and over. Something has to be different every time. Bad habit.

1

2

But I think I need help. Hostel-ites are almost always hungry because of the lack of home-cooked food. I am hungry just to cook.

And that is why, there is going to be a serious lack of posts here for the next few months. I will try my best, of course. I think escaping to Mumbai every few weekends is going to save me. My kitchen is Mumbai is probably my most favorite place in the whole world. I have spent hours in that little space. It has this beautiful light coming in from one side, and is completely stocked up the way I like it. With my favorite things. My trusty hand blender, my favorite glass mixing bowl. This square baking pan that has been in my family for more than 15 years. And my tiny oven. I really shouldn’t get started on my oven. See, I need help. I talk about my kitchen like it’s a long lost lover.

   3 7 4

So let’s keep this simple and while we’re talking about some of my favorite things, let’s get to Eggs and Potatoes. One of the most versatile ingredients I know. There is just so much you could do with these. I almost always wake up on lazy weekends craving for eggs and potatoes. In any form. This meal has the heartiness of the favorite omelette and the crispy roasted potato. Like Chips in your omelette, you ask? Really? Yes. Because I like homemade potato chips. And I will put it in my omelette. Like a boss. Honestly, I was so hungry when I was preparing this breakfast/lunch/whatever-meal-you-want that I didn’t bother to look for a mandolin to slice my potato evenly. It turned out to be better than I expected, because some of the slices were extra crisp and some were just perfectly starchy. Perfectly uneven. The springs got slightly caramelised at the bottom of the pan while the eggs where cooking, which complimented the green peppers so well. I kept the omelette very mildly spiced, but I think most people will like a dash of red chilli powder or black pepper in.

 5

Roasted Potato Omelette
Serves 1
Print
Ingredients
  1. 2 eggs
  2. 2 tablespoons milk
  3. Paprika to taste
  4. Salt to taste
  5. A dash of Worcestershire sauce
  6. 2 potatoes, thinly sliced with a mandolin or knife
  7. One green pepper, diced
  8. A few sprigs of Spring Onion or scallions, chopped
  9. 2 tablespoons Olive Oil
Instructions
  1. Toss the potato slices in one tbsp of olive oil. Sprinkle some salt and paprika over to taste. Toss again. Place on a baking tray over parchment paper (They will stick to the tray without parchment!). Roast in the oven preheated to 200C, about 15-20 or till the thicker slices are cooked and the thinner ones are browned at the edges, not burnt. Meanwhile, beat the eggs well with the milk, salt and a dash of Worcestershire sauce.

  2. Once the potatoes are done, remove from oven and let cool. Heat the rest of the olive oil in a 6in skillet over medium heat, add the spring onions and green peppers. Add some salt and paprika to taste. Let them cook very less, about a minute. They will cook more when the eggs are added, so don't overcook them. Add the potatoes. Stir carefully and pour in the beaten eggs. Lower the heat, cover with a plate or something and let the eggs cook, about 5 minutes. Keep checking on the doneness every 2 minutes or so. The springs onions will burn easily.
  3. Turn the omelette once and cook the other side. Then remove from heat. Serve with some warm baked beans.
Adapted from The Smitten Kitchen Cookbook
Adapted from The Smitten Kitchen Cookbook
Cinnamon Chimney http://www.cinnamonchimney.com/
Share Button