“Egg Cake” AKA Baked Omelet.

Jon’s expert analyses of these was “they are egg cakes” and that they were good with beans or salad, but he preferred them hot to cold. They’re a little based off spanish tortilla, only more layers and a bit slower and lazier for the cooking process.

No pictures because I kind of forgot them.


  • 8 eggs
  • 1/2 cup milk
  • 150g potatoes
  • 100g broccoli
  • 100g bacon
  • 1 sweet onion
  • 1 bell pepper
  • 1tbsp smoked paprika
  • 1 crushed or minced garlic clove
  • 1tsp black pepper
  • 1tsp salt – this may be a bit low for people who aren’t on restricted sodium!
  • dash of worcestershire sauce


  • chopping board and knife
  • small pot for boiling
  • pop-base cake tin, either greased, lined or nonstick, ours is about 4″ deep and 20″ across


  1. Wash and chop the potatoes and broccoli with a pinch of salt. Boil until fork-tender, but not too solid. Set aside to cool.
  2. Preheat the oven to 160C.
  3. Whisk the eggs with the milk and seasonings.
  4. Finely dice the bacon, bell pepper and onion. Sprinkle across the base of the tin.
  5. Add a layer of now-cool potatoes and broccoli.
  6. Give the eggs a final stir and pour over the vegetables.
  7. Bake in the oven until a skewer comes out clean and it no longer jiggles.
  8. Cool completely before reheating or serving cold.

The first beauty of this is that you can mix and match the fillers. As a rule of thumb: nonsweet fruits and scallions go in raw, starches are to be used sparsely and precooked, brassicas are to be precooked, cured meats and beef go in raw, seasoned and finely chopped, white meats and uncured pork need precooking.

The second beauty is that your total time used is around 5 minutes of chopping things, 5 whisking and 5 layering. The rest is all largely unsupervised.

A quality, high-protein, portable food you can make quickly and adjusted to your needs. I think it’s pretty awesome, anyway.

TTFN and Happy Hunting!


For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

Recipe Corner: Smoked Haddock Pie.

This is to die for. So happy with the results!

Recipe based off one in my “POTATO” book.

A book so beautifully succinctly titled couldn't be anything but perfect.

A book so beautifully succinctly titled couldn’t be anything but perfect.

The original recipe.

The original recipe.

When we realized we had smoked haddock, new potatoes and enough milk to drown them in, Dad mentioned it would be an awesome dish to make. What with his having a poor appetite lately (only having half a pancreas and all that), I’ve been trying to get a solid meal for him every day, so this sounded as good as any.

We lacked a couple of ingredients and I made some adjustments and substitutions, but it was awesome, so here’s my adapted recipe.

Smoked Haddock and New Potato Pie

(Serves four.)


-4 fillets of smoked haddock

-450-600g of new potatoes

-2 small onions, halved

-500ml skimmed milk

-100ml double cream

-75g instant mashed-potato / 50g corn flour / 35g rice flour

-3 lime leaves

-20 cloves


-black pepper

-Parmesan cheese


(Warning: LOTS of washing-up.)

-1 deep saucepan

-1 small pot

-1 colander

-1 ceramic oven-dish or large oven-proof pot

-1 chopping board and knife

-2 forks


1: Take your fish fillets. Place them in a pan and cover them with the milk.

fishpie2 (2)

2: Take your onion-halves and stab them full of cloves.

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3: Add the onions to the milk and simmer the fish for 15-25min. (The book says 5, but ours wasn’t flaking by then.)

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4: Slice the potatoes about 1cm in diameter. They’re better not peeled, but ours were greening and green potatoes are slightly toxic.

5: Simmer the potatoes in the pot, in lightly salted water until tender.

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6: When the fish is cooked, take it from the milk with a spoon or spatula that has holes in it.

7: De-bone and flake the fish. Remove the cloves from the onions and dice them.

8: Spread the fish and onions along the base of the oven-dish.

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9: Simmer the milk the fish was cooked in for 10min.

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10: Add the thickener and the double cream and stir until thick.

11: Mix-in the sage.

12: Alternately layer the potatoes and the sauce. Add a sprinkle of pepper and Parmesan over the potatoes.

fishpie2 (8)

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13: Place the lid on the pot (or cover in foil) and bake in the oven for 25min at 200C.

14: Uncover the pot and bake for a further 5min, until slightly golden on top.

fishpie2 (10)

fishpie2 (11)

It probably could have done with some green beans and some crunchy bacon on the side, but this is how we had it and we’re quite full.

Bonne chasse and bon appetit!