Rubbishy Cookery

  The star of this recipe is the black garlic so I hope you can get some. If not, it’s just a good ‘ole goat cheese omelette and also wonderful. Ingredients: Note the black garlic, above photos. Directions: Heat some butter in a nonstick pan on medium high heat: Beat your eggs and add a little salt. I forgot I had some fancy truffle salt so I’ll add that for more umami. Add the beaten and lightly salted egg mixture to the pan with the melted butter: And start moving the mixture around, almost like you would if you were making scrambled eggs: When the egg mixture is starting to set, stop scrambling and start spreading them out evenly (but there will be egg lumps and bumps—that’s okay!) and turn the heat down to low: The top of the eggs will still look undercooked and that’s fine!  Add a middle row of crumbled black garlic. It’s very soft and spreadable and will stick to your fingers (tasty!) but distribute them as evenly as you can in a line down the middle: This is two black g...

  Disclaimer #1: this is not a Spanish tortilla, which I also adore, and is also a type of potato omelette. This potato omelette isn’t even close to the Spanish version, except for the eggs and potatoes. Disclaimer #2: I didn’t invent this dish. This particular recipe was introduced to me by my grade 8 bestie, Karen Crawford, who said that her father invented it by accident while trying to make a potato soufflé. This story doesn’t make any sense to me now, and I question my memory of these origins. Which means that I may also have altered the recipe over the past forty (40!) years. Which means I maybe can take some credit for its current incarnation.  However! This omelette made a huge impression on my little 13-year old self. It may be the first recipe I made an effort to learn to make by myself that came to me from outside of my family, and I spent a lot of time working on perfecting my techniques to make it taste as good as the Crawford family version. I remember making fai...