Violet celebrated her first birthday in September. We were blessed with a beautiful day and the company of our family and friends. Deciding what to do for a first birthday can be difficult – it needs to be memorable, enjoyable for the birthday star, and no fuss! I loved the idea of being outdoors and making the most of spring so I chose a nearby park for the party. To build the theme, I searched for animal cakes and found an oversize yellow bumble bee smash cake (basically a giant chocolate shell full of lollies that gets ‘smashed’ after singing Happy Birthday). I knew immediately Violet would love it because it was bright, smiley and animated. I began collecting yellow and white items to create the overall look including balloons, paper plates, straws, etc. I also made a first year photo album with photos from her birth until now for guests to flick through.
The amazing duo Sammy and Bella provided the catering for the morning which was a huge hit. I use their catering service a lot and love the variety, focus on healthy options and quality of ingredients. I requested bircher muesli jars with berry coulis, smashed avo on crostini, smoked salmon, dill & creme fraiche on rye and fruit salad jars. One of my favourite items though was their spanish potato and capsicum tortilla squares. Sammy was nice enough to supply me with the recipe, so here it is:
Sammy’s Spanish potato and zucchini tortilla
700 kg King Edward potatoes
2 to 3 cups olive oil
150g (1 large) brown onion
7 free range eggs
1-2 Zucchini’s, sliced into rounds
100g piquillo peppers, drained well and chopped
salt and pepper
Thoroughly wash the potatoes and slice into thin even pieces, approx. 3mm wide. Don’t worry if they’re a little thicker – as long as they are even they will cook evenly. Place in a deep frying pan or heavy based saucepan and add olive oil until the potatoes are just covered. Turn on the heat to medium and cook until potatoes have softened. Gently remove the potatoes using a slotted spoon and strain the leftover oil for use another time.
Peel and finely slice onion, then fry in a little olive oil in a large non stick fry pan. Add some salt to help the onion sweat, rather then fry, and cook until it’s translucent and soft. Add in sliced zucchini and cook for 2 minutes.
Crack eggs into a large bowl, then add potatoes, onions, zucchini and piquillo peppers and season well. Add a little olive oil to the pan on a low heat, and pour in the mix. Once it is cooked 2/3 through and the base has browned, place a large plate on top of the pan and flip over. Return mix to the pan and cook on the other side until set all the way through. Allow to cool and ideally serve at room temperature with some crusty French bread or simple green salad.
Tip: If you’re nervous about flipping the tortilla, try using an oven proof pan and placing it under the grill instead.
If you halve the recipe, make sure you use a smaller fry pan to ensure you get the right thickness, and if you double the recipe you will need to cook it in 2 batches.
If you’d like to contact Sammy and Bella about a catering request you have, all info is here.