|Tortilla with rocket & capsicum salad|
Skillet or non-stick fry pan
3 medium potatoes - I use Dutch creams — sliced as thin as possible
2 yellow squash again sliced as thin as possible
1 large onion sliced thinly
1 handful of parsley chopped
5 eggs whisked together with a splash of cream (2 – 3 tablespoons)
1 tablespoon of butter
|All sliced and ready to fry!|
Step 1- fry off your ingredients on a medium heat. First the onion (which will take about 5 min), then add the squash to the onion (which will take a further 5 min).
Set the squash/onion aside, and finely fry off the potato (it will take around 15min, making sure to turn them constantly) throw in the squash and onion for the last minute, set aside on a plate.
*check the potatoes are cooked before adding the squash back, you may need an extra 5 mins - nothing worse than raw potatoes in your tortilla!
|Potatoes ready and patiently waiting their turn.|
Then whisk up your eggs and cream and season
Oh, I forgot to mention that I season every step, just a little, but I think it's really important.
All right get your skillet (you will not have to use as much butter or oil if you have a non stick pan), melt the butter and the same in oil, swirling it around so the whole pan is oiled.
To make sure it doesn’t stick, I pour a little of the egg mixture into the pan and swirl it around and then throw all the potato, onion, squash and egg mixture in and evenly disperse.
|step by step photo's|
|Close up of the bubbling deliciousness!|
Then on a medium heat cook the tortilla, giving it a shake every now and then and using a knife around the edge to check its not sticking. Then after 5 min check the bottom - do this by lifting the side of the tortilla with a knife and it should be golden. Then place the tortilla, in it's pan under the grill for a further 5 min, or until it is also golden on top. Let cool, then either serve warm with a salad or as I like it, cold from the fridge the day after.
It's also great for school lunches and Wilco loves it cut up into little cubes.
|This is how it should look. 1.Out of the oven, 2.The underneath, |
3.flipped onto a plate
|I cannot put into words how good this tastes!|
|Even better cold the next day.|
This one is thrown in for good measure.
Wilco's creamy vegie pasta
|Wilco's dinner last night!|
This can be adjusted to your baby’s needs depending on age and how baby battles chunks!
|Steamed veg from the night before|
1 cup of leftover steamed vegie’s from the night before, yellow squash, carrot, potato and broccoli stem and florets.
1 cup of Quinoa pasta (the baby ones in small shapes, see yesterday's blog for the brand I use).
1 teaspoon of olive oil and 1 teaspoon of butter
2-3 tablespoons of Organic whole cream
1 good handful of Parmesan cheese
|This is the fastest meal I have ever cooked.|
This baby meal comes in handy when you have leftover steamed Vegie’s, which I always have (because I’m not very good with portion control)!
In a small pot, melt the butter with the oil and then cut up your already steamed veg from the night before, into teeny pieces (depending on baby's age)and sauté in the butter till warmed through. Then add the cream (it will go mental at this stage so turn of the heat straight away), season with a little pepper (no salt as the cheese is very salty), stir through the pasta and the cheese till it's all melted — then try really hard not to eat it all whilst feeding your baby!
*Last night I did the pasta and veg together because they were already mixed and it worked just as well.
©Michelle Schoeps 2013
All photos taken by Michelle Schoeps