I know I’ve talked before about necessity being the mother of all invention on this blog before but never is that more true than in a house filled with boys. Maybe it’s just mine but I’m never sure whether they exist on the same dimension as me. I’m not complaining; it has led to quite a few spectacular culinary discoveries in my house and last week has was no different.
It all started with my asking son no. 3 to unpack the cooler from the pleasant day we’d just spent at the beach. It was probably my fault, I possibly only said it twice not the requisite three times so I shouldn’t really blame him. I discovered the two unhappy uneaten apples a few days later looking two grumpy old men when it was time to repack the self same cooler. (Thank god that wasn’t our last beach trip of the summer; even I would balk at using one year old apples.) This corresponded with the day I asked son no. 2 (the dreamer) with help to unpack the shopping. What an amateur mistake. I admit it; I really took my eye off the ball. I usually never let him within a hundred yards of eggs. Balancing them precariously on top of a bar stool obviously seemed like a good option for him at the time. And as he rightly pointed out afterwards you can’t make an omelette without breaking eggs, it seemed churlish to suggest to him that omelette hadn’t been on the menu until now.
Faced with these two seemingly unrelated occurrences and the fact that who ever feels like baking on a hot summer’s day? I decided to rustle up something sweet. You’ve heard the expression when life gives you lemons you make lemonade? Well, in my house it goes slightly differently. When life gives you broken eggs (and it does quite a lot round here) you make Spanish omelette. What do you do when you haven’t got any chorizo to use up but you’ve got two miserable apples? I’ll tell you. You dig out the honey and cinnamon and you make it sweet.
Caramelised Apple and Almond Dessert Spanish Omelette Recipe.
Makes 8 wedges:
100 ml milk
2 tbsps honey
1 tsp cinnamon
4 large eggs
2 apples (past their best is fine)
2 tbsps brown sugar
8 tbsps water
1 tbsp butter
2-3 tbsps flaked almonds
Start by warming the milk slightly, just enough to allow the honey to dissolve.
Whisk in the honey and cinnamon then leave to one side to cool.
Quarter, core and peel the apples then slice them thinly. Sprinkle the brown sugar into a heavy bottomed pan that you can use to make the omelette in and add the water.
Make sure the sugar has dissolved then add the butter and apple slices.
Bring to the boil then turn the heat down to a simmer.
Allow the apples to caramelise (don’t stir or shake the pan) then remove from the heat.
Transfer the apples to a plate then unfortunately you’ll have to give the pan a quick rinse out as you won’t want all that sugar to cause your omelette to burn.
Preheat the grill to medium.
Whisk the eggs into the now cool milk and reheat the pan with a small knob of butter in it.
Return the apples to the pan with the almonds then pour over the egg mixture.
Cook for two to three minutes over medium heat until you can see the edges starting to look slightly cooked. You don’t want to over cook the base, it’ll have plenty of chance to cook through under the grill.
Place the whole pan under the grill and cook for another five or so minutes until the top is nicely golden and puffed up. Give the pan a shake to check there is no wobble then leave to cool slightly before inverting a plate over the pan to take it out.
Serve alongside an espresso for a decadent breakfast or with a dollop of vanilla ice cream for an easy dessert. And give whoever broke those eggs the first wedge.