Please accept my sincere apologies for the addition of Stilton to a classic Spanish dish. It was the logical thing to do, adding it to the omelette, as there were some minor chunks left in the fridge. I'm sure you'll agree that making efficient use of everything is a necessity in these straitened economic times.
Please be comforted that everything else about the dish was as authentic as I could get it, for example, I steeped the softened onions in the beaten eggs before adding the sliced cooked potatoes. I cannot promise it won't happen again, the Potato Omelette (with Stilton), but I think we can all agree it's better to be unauthentic and homemade than processed and endorsed by somebody we think of as a stereotype of a nationality (Frankie Dettori).
Yours,
The Anglian Eater
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| Potato omelette (with Stilton) |
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