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Omled Sloj (Onion Greens Omelette)

Omled Sloj (Onion Greens Omelette) is a traditional Cymric (Welsh) recipe for a classic shortbread biscuit shaped and secorated with ba scallop shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Onion Greens Omelette (Omled Sloj).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

1

Rating:

Tags : Vegetarian RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Bob gwanwyn, yn draddodiadol, byddem yn arfer yweld â gardd fy nain i bigo dail nionod y tymor newydd (roeddwn i wastad yn eu cyfar fel sloj yn Gymraeg). Dim ond ychydig o ddail o bob nionyn oeddem yn eu pigo, felly byddai'r nionyn bob amser yn tyfu yn hwyrach yn y tymor. Mae hwn yn flas a gyflwynais i fy ngwraig yn Ne Affrica ac roedd hi wrth ei bodd gymaint byddai'n galw am ddail nionyn i baratoi ei stiwiau Nigeriaidd. Mae dail nionyn yn gryfach ac yn fwy chwerw eu blas na shibwns ac maent bob amser yn blasu o'r Gwanwyn i mi. A dyna pam, hyd yn oed pan nad oes gen i ardd, 'rwyf bob amser yn plannu ychydig o setiau nionod fel y gallaf gael dail nionyn ffres ar gyfer coginio.

Cynhwysion:

4 wy Tua 1 llwy bwdin o fenyn ½ nionyn mawr, wedi'i dorri'n fân 1 ewin garlleg, wedi'i dorri'n fân Cnwp bach o rhuddygl poeth ffres, wedi'i ratio'n fân (opsiynol) Llond llaw mawr o ddail nionyn ifanc, wedi'u torri'n fân

Dull:

Gosodwch badell fach dros wres canolig. Pan yn boeth ychwanegwch hanner y menyn, gan chwyrlïo'r badell i orchuddio ei waelod gyda'r menyn. Lleihawch y gwres ychydig, ychwanegwch y nionyn a'r garlleg, gan eu chwysu'n ysgafn nes yn feddal. Nawr ychwanegwch a'r rhan fwyaf o'r sloj (cadwch ychydig ar gyfer addurno). Trowch nes ei fod wedi gwywo a thynnwch y gwres i ffwrdd. Holltwch yr wyau i fowlen, sesnwch yn ysgafn a chwisgwch yn ysgafn gyda fforc. Rhowch badell omled dros wres canolig. Ychwanegwch weddill y menyn, gan chwyrlïo i orchuddio gwaelod y sosban. Cyn gynted ag y bydd y menyn yn dechrau ewynnu (a chyn iddo ddechrau lliwio) ychwanegwch yr wyau. Gan ddefnyddio fforc, tynnwch yr wy yn barhaus o'r tu allan i'r canol, gan ogwyddo ac ysgwyd y badell wrth i chi wneud hynny, fel bod mwy o wy hylif yn cymryd ei le. Unwaith bydd yr omled yn dechrau caledu oddi tano, trowch y gwres i lawr, rhowch y dail nionyn ar ben ochr chwith yr omled (os mai llaw dde yw'ch llaw cryfaf) ac yna gogwyddwch y sosban gan lithro'r omled i’ch plât, gan blygu’r top drosodd gyda’ch fforc wrth i chi wneud hynny. Dylai'r omled fod yn braf ac yn feddal yn y canol. Gweinwch ar unwaith.

English Translation

Every spring we would descend on my grandmother's garden to pick the new season's onion greens (that I always knew as sloj in Welsh). It was only a few leaves per onion, so they would always grow later in the season.

This is a flavour I introduced to my wife in South Africa and she loved it so much she would call for onion leaves to prepare her Nigerian stews.

Onion leaves are stronger and more bitter in flavour than spring onions and they always taste of Spring to me. Which is why, even when I don't have a garden I always plant a few onion setts so I can have fresh onion greens for cooking.

Ingredients:

4 eggs
About 1 dessert spoon butter
½ large onion, finely chopped
1 garlic clove garlic, finely chopped
Small knob of fresh horseradish, finely grated (optional)
A large handful of young onion leaves, finely chopped

Method:

Place a small pan over medium heat. When hot add half the butter, swirling the pan to coat. Reduce the heat slightly, add the onion and garlic, sweating gently until soft. Now add the horseradish, and the major part of the onion greens (reserve a little for garnish). Stir until just wilted and take off the heat.

Crack the eggs in a bowl, season lightly and whisk gently with a fork. Place an omelette pan over medium heat. Add the remaining butter, swirling to coat the base of the pan. As soon as the butter begins to foam (and before it begins to colour) add the eggs.

Using a fork, draw the egg continuously from the outside into the centre, tilting and shaking the pan as you do so, so that more liquid egg takes its place.

Once the omelette starts to firm up underneath, turn the heat down, spoon the chopped onion leaves on to the left-hand side of the omelette (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelette should be nice and soft in the middle.

Eat immediately.