My friend S. made these two dishes for a lovely brunch she hosted this weekend.
I had never heard of broiled grapefruit before, but it’s so easy and delicious! You just halve the grapefruit and top with brown sugar, cinnamon, and ginger.
She also made this great breakfast casserole: it’s basically an egg dish with potatoes, spinach, and sausage. SO GOOD, omg.
Hope you like the recipes!
Here is a really straightforward Spanish omelette recipe from Omar Allibhoy, via Jamie Oliver’s Youtube channel.
I had a roommate from Spain when I was in college, and she cooked these pretty often. They always looked so amazing, and she seemed to make them quickly and effortlessly.
Since then, I’ve tried to make them myself, with mixed results. This recipe, however, looks fool-proof.
Chef Omar points out that you need to use waxy potatoes for this dish, as opposed to starch potatoes. Apparently the waxy ones hold their shape better during cooking, versus the starchy potatoes which are better for things like french fries and mashed potatoes. This may have been part of why my previous omelettes didn’t come out so great.
Some potato reference links:
I also thought it was interesting when he explained how Spanish people tend to reuse their olive oil 5-7 times, which is why they can use it so liberally during cooking without being wasteful. I use olive oil just about every day, so maybe this is something to think about.
Hope you found this interesting!
It’s a rainy, gloomy Friday night here, and I’m already looking forward to the super fun brunch I’m planning to make tomorrow.
This video by Jamie Oliver is the simplest, most straight-forward explanation of how to make an omelette that I’ve ever come across.
I’ve made countless omelettes over the years– to varying degrees of success, of course. But my omelettes have been coming out perfect since I first watched this a few weeks ago!
Definitely check it out if your omelettes aren’t coming out perfect, and you don’t know why. Jamie will set you straight!