Yinarr Meal Pantry

INGREDIENTS

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4 small sweet potatoes, scrubbed and cut into chunks
sea salt and freshly ground black pepper
6 large free-range or organic eggs
1 medium sized Porterhouse steak (sliced thinly)
2 sprigs of fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced

1 punnet Cherry Tomatoes

1 bunch of Asparagus
juice of 1 lemon

extra virgin olive oil

a bunch of fresh flat-leaf parsley, leaves picked

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METHOD

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Preheat your oven on 250 degrees Celsius. Put the sweet potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.

 

Heat a 20cm non-stick, ovenproof frying pan. Add the Porterhouse slices and the potato chunks. The Porterhouse will sizzle, releasing its natural tasty oils and spices. After a couple of minutes, when everything’s lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves, asparagus and tomatoes into the hot fat. As soon as they hit the pan, they’ll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and Porterhouse and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.

 

While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a splash of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette.