Egged on by school meals

The Jewish Chronicle - - LIFE -

THERE ARE three words guar­an­teed to strike fear into the heart of any child — back to school. How­ever, there is an up­side to the end of the sum­mer holidays — not for the kids, of course, but for the par­ents who have tried to oc­cupy their off­spring for the pre­vi­ous month-and-a-half and now get to hand them over to their teach­ers for some much needed ed­u­ca­tion.

Of course, the new term also means having a stock of quick mid­week din­ners. When I was at school back in the 1970s, my mother would of­ten serve up wur­sht and eggs for a quick, con­ve­nient meal. It was fas­ci­nat­ing to watch her cook it. She would dry-fry the wur­sht in a pan for a cou­ple of min­utes on each side, re­leas­ing a fairly spec­tac­u­lar amount of fat in which she would fry the eggs.

For years this meal was thought to be a car­di­ol­o­gist’s night­mare given the pro­fu­sion of sat­u­rated fat and choles­terol it con­tained. Yet new re­search in­di­cates that the real nu­tri­tional vil­lain is re­fined car­bo­hy­drate rather than sat­u­rated fats, so maybe wur­sht and eggs should be re­in­stated.

A while back, I de­cided to up­date this clas­sic by turn­ing it into a kind of Span­ish omelette with the ad­di­tion of sweet potato and green chill­ies. First, finely slice an onion and saute gen­tly in a large fry­ing pan for a few min­utes. Then add 100g of wur­sht cut into small cubes and peel and cut a large sweet potato into fine slices and add to the pan. Add a chopped green chilli to the mix­ture and cook with the lid on for 20 min­utes un­til the sweet potato has soft­ened.

While this is hap­pen­ing, beat four large eggs and sea­son with salt and pep­per. Add to the pan, re­place the lid and al­low the egg to set.

Now comes the tricky bit. Place a large plate over the pan, take a deep breath and in­vert the pan over the plate. If all goes well, the omelette should now be sit­ting on the plate. If so, slide the omelette back into the pan so that the cooked side is on top and heat for an­other minute or so. I did have a catas­tro­phe on one oc­ca­sion when my omelette splat­ted on to the floor. You can always wimp out and put the pan un­der a moder­ate grill to brown the top in­stead.

To serve, cut into wedges and ac­com­pany with salad. It’s tasty hot or cold and will give you plenty of en­ergy to help the kids with their home­work.

I did have a catas­tro­phe when my omelette splat­ted on to the floor

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