Harvest snack from Dutch soil

November 2017

Serves 4, preparation time approx. 25 minutes (plus ½ hour on a cooking-plate)

• 500 grams of firm potatoes
• 1 tablespoon of olive oil
• Salt, pepper
• 2 thin leeks or 1 big one, use only the white and pale-green parts
• 2 tablespoons of butter
• 10 large eggs
• 2 tablespoons of crème fraîche (approx. 75 grams)
• 100 grams of cubed ham
• 100 grams of grated, hard Dutch goat’s cheese (preferably mature)
• 1 tablespoon of fresh green herbs (chives, parsley, thyme or chervil)
• Extra: frying pan with non-stick coating and flat lid

Peel the potatoes and cut into 1×1 cm cubes.
Heat the olive oil in the non-stick frying pan. Stir-fry the potato cubes for 8-10 minutes at a moderate heat until brown all around. Remove from pan. Season well with salt and coarsely-ground pepper and leave to cool. Cut the leek into thin rings. Heat 1 tablespoon of butter in the frying pan. Add the leek and cook on a gentle heat for 3 to 4 minutes. Remove from the pan and let it cool slightly. Beat the eggs with the crème fraîche. Season with salt and pepper. Add the ham and potato cubes, leek and fresh herbs. Heat 1 tablespoon of butter in the frying pan. Add the egg mixture, spread well and do not stir. Cover with the lid, lower the heat and cook until the eggs are solidified. This can take 20 to 25 minutes. If you think it’s going too fast, lower the heat. Grease the flat lid with some butter. Place on the pan and turn upside down so the omelette rests on the lid. Let it slide back into the pan again. Sprinkle with the grated cheese and cook for another 5 minutes without the lid.

Tip: If you have a frying pan with an ovenproof grip, you don’t have to turn the tortilla around but simply leave in the pan and gratin the top under the grill.

Ingrid van den Arend, Cook it!

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