SUMMER LUNCH CHALLENGE DAY 1 - OMELETTES WITH CHILLI TOMATO SALSA AND CHEESY AIR FRIED POTATOES

I have challenged myself to make three days of low-cost lunches, using only what we have grown, been given or had left over (along with a few store cupboard essentials).

DAY 1
From the garden:
cherry tomatoes
basil
Donated:
6 eggs from a neighbour with chickens
Left over:
red pepper
old potatoes
red onion

First make the salsa.

CHILLI TOMATO SALSA

Place the following into a blender:
1 red onion, peeled and chopped
1 red pepper, deseeded and chopped
1 red chilli, deseeded and chopped
handful of fresh basil leaves
grinding of black pepper
8 – 10 fresh small tomatoes

Whizz until finely chopped.
Add 2tsp olive oil and blend again.
If it looks a little runny, place over a sieve and allow some of the moisture to drain off.

Place in a container and keep in the fridge.

Then, make the potatoes.

CHEESY AIR-FRIED POTATOES

Grate a large chunk of cheddar cheese.
Peel and cube 2-3 medium potatoes.
Spray with oil and sprinkle with a little salt.
Place in air fryer.

Cook at 180C for 10 minutes.
Shake and cook for about 5 minutes more until soft inside and crispy on the outside.

Add the cheese and cook for a further 5 minutes until the cheese is oozy.

Finish with the omelette as it will only take a few minutes.

SIMPLE PLAIN OMELETTE

Break eggs in a bowl (use 3 per person). Beat gently but not too much.
Heat a large knob of butter until it starts to froth.

Pour the eggs into the pan and swirl them around.
Tilt the pan slightly to ensure all the egg can cook.

When just set, fold in half.

Slide the omelette onto a plate. Add the potatoes and a spoonful of the salsa.