I was surprised to see that Farmer’s Omelette is actually a thing in UK too. My mother used to make this omelette for me when I was a child. In Romanian is called “Omleta taraneasca”, basically it has the same name.
Because I made a farmer’s omelette, I used my traditional Romanian dishes. They are made by craftsmen that use the same old techniques to make and decorate the plates and cups. If you would ever visit a Peasant Museum in Romania (unless you already did and then the crockery looks familiar), you would see plates similar to these ones on display. I bought these many years ago, for special occasions, when I wanted to prepare something very traditional and use them. When I moved to UK I had to bring them with me and I’m delighted I did, as, obviously, I can’t find similar ones here. The tablecloth is Romanian, just as traditional, another one of the things I brought with me.
What is great about this recipe is that it can be made quite healthy with all the extra veggies that go into it. Also, it’s a nice way to use from the leftover veggies. For example, the mushrooms I’ve put in it were leftover from the day before, when I made pizza.
Use what ingredients you like and you have at home. I could have added olives, peppers, spring onion instead of onion, capers. The only thing to take into consideration is how long they need to cook and don’t leave them on the pan for too long.
Farmer’s Omelette. Ingredients for 2 servings:
– 1 potato, boiled
– 1 tomato
– 1 small onion
– 5 eggs
– 2 spoons of oil
– 1/2 can of mushrooms in water
– smoked paprika
– grated cheddar
– dried parsley
– dried dill
Prepare the veggies. Heat the oil in a frying pan and toss in the onions. Let them sweat, stirring from time to time so it doesn’t catch the bottom of the pan.
When the onions are done, add the mushrooms, the tomato and the potato chopped in cubes. Stir again. Sprinkle salt, pepper, and smoked paprika. Stir so the spices are incorporated. Leave to cook, stirring from time to time.
Beat the eggs in a bowl, then pour the mixture in the pan. Stir so the omelette is incorporated. When the eggs are cooked, remove from heat. Put the omelette on the plates, sprinkle grated cheddar on top, followed by the dried herbs. The omelette is now ready to be served.
Have you ever had Farmer’s Omelette? What would you like to add to your omelette?