Before Christmas day, my wife cooked a large ham, and though we have gone at it hammer and tongue with the aid of Little D and his grandparents the ham had barely gone down. On Boxing Day, it was still sat in the fridge with the remains of the roast potatoes from Christmas lunch taunting me.
Therefore, I decided to use Little D as a guinea pig for a new recipe. Little D is a fussy eater, though he has discovered the pleasures of chocolate this Christmas and the inevitable sugar this has not stopped him from turning his nose up a Christmas lunch and numerous other meals over the holidays. He sneered at the chicken, chucked the beef at the fire, stamped on roast potatoes and flicked Brussel sprouts at his granddad. I can't blame him for doing the latter, I don't have a desire to play Brussel sprout conkers with my father in law but I do loathe sprouts. There it is out there. I am happy to grow sprouts but I don't want to spend the next day after eating them apologising to family and friends at Pig Row due to an over excessive bout of wind. Sprouts ostracize not just the individual but entire families. Suffice to say today I have had to open every window upstairs just to get rid of the cabbage fart smell that has permeated everything from the bed linen to the curtains. Sprouts are up there with black peas and artichokes. No matter what you do, no matter what culinary tricks and herbs you throw at them, you will spend the next few days apologising and leaving the room. Sadly, we do not have a dog, and therefore no way to pass the blame. Therefore, when Little D turned his nose up at the sprouts, there was a shiver of fear from the three other people at the Christmas table, my wife and her parents realised their scapegoat had gotten out of it by merely crying when the sprout was placed before him. Thankfully, no sprouts made it to Boxing Day and the wind is abated, indoors and outdoors. Yet, there is the ham and the roast potatoes and Little D became the guinea pig for Christmas Omelette (or frittata, depending on how middle class you wish to be):
Leftover Cooked Ham (preferably smoked)
4 x medium sized roast potatoes
2 x medium eggs
A pinch of pepper
A splash of vegetable oil
Heat up a frying pan with a splash of vegetable oil (only enough to coat it). With kitchen scissors cut up you ham, you can be as excessive as you want but the idea is to fill the frying pan you are using. Do not cut off the fat as this will render down. Cut up the roast potatoes. Add the ham and potatoes to the pan and leave, occasionally turning until the fat from the ham has melted and is bubbling through the potatoes and ham. In a cup, crack two medium eggs and add a pinch of pepper, whisk with a fork. Add the eggs to the frying pan, make sure that the potatoes and ham are covered. Cover the top of the frying pan with a pan lid that fits. Leave to cook for a few minutes - I use this time to wash up the cup, chopping board and scissors and I find this is enough time for the egg to cook and caramelise. Uncover the frying pan and with a fish slice, flip the now very thick omelette. You will see that cooked side is indeed caramelised, the ham and potatoes are browned. Leave the omelette to cook for a further few minutes which gives you time to get a plate, some cutlery, a drink and even some bread. Then serve and enjoy.
For the record, Little D, wolfed it down as we did afterwards. There is no ham in my fridge now and there are no roast potatoes left. Tomorrow, we can have egg and chips. Little D hates that.