Organic Food Delivery

 

Leek and potato omelette with garlic aioli

A version of the classic 'Tortilla Espanola' with a seasonal leeky sheen.

 

    • Start by making your garlic aioli or mayonnaise, it's totally worth the extra effort: separate out 2 egg yolks and place in a bowl, taking care not to get any white in with it.

 

    • Add 1 tbsp white wine vinegar and a tsp Dijon Mustard, a pinch of salt and pepper and one clove of finely minced garlic. Whisk to form a smooth paste.

 

    • Gradually add 340ml of olive oil, whisking continually until a mayonnaise consistency is formed. Taste and adjust seasonaing as required.

 

    • Was the potatoes and cut into thick, even sized chunks before boiling until just tender and setting aside.

 

    • Wash and finely slice the leeks and sweat in a large frying pan with 2 tbsp olive oil for 5 mins.

 

    • Add a good pinch of fresh thyme leave and a half a glass of white wine and reduce until the liquid has dispersed.

 

    • Add the drained potatoes to the pan and stir for a few minutes.

 

    • Beat and season 5-6 eggs before adding to the pan cook until the omelette has start to set around the edges.

 

    • Place under a hot grill for a minute or two to finish.

 

    • Serve thick wedges with the garlic aioli.

 

Ingredients

The Aioli:

  • 2 eggs
  • 1tbsp white wine vinegar
  • 1 tsp Dijon Mustard
  • 1 clove
  • garlic
  • seasoning

The Omelette:

  • 600g potatoes
  • 300g leeks
  • fresh thyme
  • 1/2 glass white wine
  • 5-6 eggs
  • olive oil
  • butter
organic dinner illustration

Do we deliver to you?

We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

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