I grew up on a poultry farm. My father was a specialist breeder of Light Sussex and Brown Leghorn stock. I was raised on eggs, but I never ate chicken, at least not if I could avoid it. I clearly remember when I was small and poked my head around my mother at the kitchen sink, just as she was up to her elbow in a chicken, removing its entrails, before she burned them on the kitchen fire, always causing quite a stink; that was the first of my many vegetarian moments on the farm.
I never had an omelette when I lived at home. They were not a part of my mother´s standard cuisine; she was a traditional Irish woman who deferred to the narrow culinary demands of my very traditional English father. Omelette would have been a bit too French for my father. Six years of WW2 left him with some indelible prejudices.
I had my first omelette in Paris in 1969. I was working with Singer Sewing Machines, installing a new computer system in their French head office. My good friend and Australian colleague, Geoff Rich met me for breakfast. He ordered an omelette with bread and coffee and so did I, not knowing what it was. Delicious it turned out to be. And he played ‘Lay, lady lay’ by Bob Dylan on the jukebox. The haunting lyrics and melody still recall Paris to me. To others, it may seem rather corny today, but those were magic moments for me.
Some years later, in 1978, omelettes came back into my life in Nigeria. It was on my first day of a short-term contract in Lagos. I went to the canteen, presented my plate and received what appeared to be the greater part of a goat, with a few steamed vegetables on the side. The meat was not for me and for the rest of my stay in Nigeria, I lived on beer, cashew nuts, bought by the bottle from street vendors, and omelettes in a French restaurant near to the office, or in the Ikoyi club.
When I was later based in Paris in 1998-2007, I frequented a nearby bistro, La Frégate. The Maitre d´, Patrick, would always read out the short list of specials, ending with resignation, ‘omelette au fromage o salade mixte?‘. I really liked Patrick and I miss his conversation . A very good man and an enthusiastic rugby fan. He always said that if he could not be French, he would elect to be Irish.
In recent years, I have spent a lot of time in Spain and South America. There, the traditional omelette is called tortilla francesa to distinguish it from the Spanish version, tortilla española. The latter is in a cake-form and includes potatoes, onions, garlic in the basic version and other ingredients in regional variations. It can be served hot or cold and on cocktail sticks as tapas or in slices, usually accompanied with fresh bread. With a glass of red wine, the latter usually serves as a meal for me.
And here in Cape Town I have my local bistrôt, Cafe Extrablatt, that serves a generous omelette, french fries, toast and wine at any time of the day. And super-friendly staff that never fail to feel one at totally home.
It is indeed a hard life that I lead… 🙂
The Irish Rover 