Simple Summer Lunch in Provence 3 Easy Recipes

Here in the South of France, we consider ourselves a little Spanish and a bit Italian at the same time. They say everything west and north of Marseille is considered Spanish whilst everything east of Toulon is inclined towards Italy. This is of course best represented in terms of food. Around Marseille paella frequently features, especially during celebrations whereas in Nice and surroundings you’ll find Italian-inspired dishes such as gnocchi, pizza-like tarts like pissaladière etc.

Don’t worry dishes from the two regions won’t fight each other, so I’m picking one from each – to make a perfectly harmonized laid-back summer lunch. And since they can both be made ahead of time, they are also extremely suitable for a picnic. Enjoy!

Tortilla of Potato and Onion

Peperonata

Affogato

Tortilla of Potato and Onion

Petra Carter

This dish takes a little bit of time to do it correctly, and there are no shortcuts. The onions and potatoes must be softened slowly in olive oil for 20 minutes… and yes, you do have to use that much olive oil. It may seem ludicrous to use that amount of oil but most of it will be strained off and tastes so deliciously of sweet onions and potatoes, that I use it to fry other vegetable dishes afterwards

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Lunch Dish

Cuisine Spanish

Servings 4 people

Ingredients

  

1x2x3x

• 250 ml Olive Oil
• 4-5 large potatoes scrubbed, sliced thinly
• 2-3 large onions thinly sliced
• 6 large eggs
• salt and pepper

Instructions

 

• Heat the oil over medium-low heat in a large frying pan and carefully add the potato and onion slices, layering and stirring as you go. Fry gently, lifting and turning regularly, until the potatoes are cooked but not browned (about 20 minutes).
• In a large bowl, whisk the eggs with a fork and season.  With a slotted spoon transfer the potato and onion mixture to the eggs and gently mix. Meanwhile pour off the remaining olive oil in a jug and set aside.
• Wipe the pan clean and heat 2 tbsp of the oil until very hot. Now add the potato/onion/egg mixture in one go and spread it out quickly, flattening the top and pressing down firmly. 
• Lower the heat and continue to cook very slowly for at least 10-15 minutes. Check whether the bottom has browned when it has, place the pan briefly underneath a hot grill to set the surface of the omelette (4 minutes or so).
• Now invert a plate on the pan and flip over the omelette. Add another tablespoon of the leftover oil to the frying pan, then slide the omelette back onto the pan top-side-down, to cook the other side. Gently fry the other side until it too has browned and turn the omelette out onto a serving platter.  Serve cut in wedges at room temperature.

Keyword Eggs, Onions, Potatoes

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Peperonata

Petra Carter

Serve hot or cold, either as an accompaniment or as an antipasti, with plenty of crusty bread.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Side Dish

Cuisine Italian

Servings 4 people

Ingredients

  

1x2x3x

• 1 large onion thinly sliced
• 1 large red pepper thinly sliced
• 1 large Yellow Peppers thinly sliced
• 2-3 tbsp olive oil
• 2 Fresh Tomatoes chopped, or 300g can chopped tomatoes
• 1 tsp wine vinegar
• 1 tsp sugar
• salt and pepper

Instructions

 

• Heat the olive oil in a large saucepan and add the sliced onion and peppers.
• Turn the heat down, cover with a piece of greaseproof paper or a lid, and gently sweat for about 15 minutes.
• Add the chopped tomatoes and continue to cook gently uncovered for about 20 minutes.
• Remove from the heat, stir in the vinegar and sugar and season to taste.

Keyword Peppers, Tomatoes

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Affogato

Petra Carter

This is the quickest dessert you’ll ever make!

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Prep Time 10 minutes mins

Course Dessert

Cuisine Italian

Servings 4 people

Ingredients

  

1x2x3x

• 8 balls vanilla ice cream good quality
• 8-12 Italian Amaretti Biscuits
• 8 shots Strong Espressos

Instructions

 

• Put one or two balls of good vanilla ice cream in 4 pretty glasses, crumble 2-3 Italian Amaretti biscuits in each glass, then pour over the hot coffee and serve immediately.
• Hey presto – dessert and coffee in one!

Notes

PS.. You may add some alcohol to it too if you like – Baileys or Amaretti could be rather nice!

Keyword Coffee, Dessert, Espresso, Ice Cream

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Petra Carter

Petra Carter is the smiling face behind the cooking school Le Pistou. The cookery school is centrally located in Uzès, right next to the tourist office and steps away from the main boulevard. The one-time garage was wholly transformed into a bright, lofted space equipped explicitly for cooking classes.

This lady - previously the food-editor of Irish Tatler - has developed several options for classes at le Pistou Cookery School. There are workshops and multi-day classes where students dive into the magic of cooking with flavours of the South of France.