This summer we have discovered the pleasure of all but burnt cheese. Stuck in the house for the best part of 3 weeks thanks to Covid saw supplies running short. We had potatoes in the garden and a kind neighbour brought us very fresh eggs on a regular basis. Once appetites began to return we turned to omelettes. Potatoes coated in a mixture of oil, cumin, black pepper and salt roasted in the oven, also the odd courgette from the garden thrown into the mix. Ossau irate cheese from the freezer grated into a frying pan and cooked until golden brown in a cast iron pan then set aside. The potatoes were then reheated in the pan, eggs added to form a sort of omelette around the vegetables. Finished under the grill until
eggs cooked but not overly so. Browned cheese then crumbled over the top. Had we had more energy we might have made a salad to go with but in the recovery days from Covid that required too much energy. The ‘omelette was divided between 2 serving plates and just eaten as it came. When feeling under the weather this made a tasty and satisfying meal. Will certainly explore further variations as we resume normal service. Delicious in this simple form and it seems that there are so many possibilities to use “burnt” cheese in other recipes. A happy accidental find from the misery of Covid.
