Wednesday, December 22, 2010

Spanish Omelet

When I was a bachelor in Glendale, Calif., I had a Cuban restaurant within walking distance. A sometimes Sunday indulgence was to get the fat L.A. Times weekend edition newspaper and grab a window restaurant seat, while sipping a Cuban coffee and savoring a Spanish Omelet. You could skip lunch after finishing this hearty breakfast. And growing up, my childhood breakfast also featured sauteed potatoes and bacon mixed into scrambled eggs and scooped into a homemade flour tortilla. As you can guess, I like eggs with potatoes.

The main ingredients for a Spanish Omelet are cheap at any grocery. For my version I used a russet potato, but red, white or Yukon gold work just as well. The trick to this omelet is the potato-to-egg ratio; too much potato and your omelet won't hold together. If you get a russet, make it a small one.

So try out my Spanish Omelet recipe, it's really cheap, flavorful and filling. 

Ingredients (serves 2-3)
  • 6 eggs
  • 1 red, white or small russet potato - peeled and chopped or sliced.
  • 1/2 small onion, white or yellow - chopped.
  • Tablespoon of milk - optional, for eggs.
  • Tablespoon of oil.
  • Salt and pepper to taste.


Chop and dice one half onion. Peel and slice one whole potato. I went for thin slices, but you can chop potatoes into small cubes as well. Heat oil in omelet pan, then add onion and potatoes. Saute over medium heat to lightly brown potatoes, about 10 minutes. Use an omelet pan for easier flipping. If you use a regular frying pan, you will need more oil when you add eggs.

Mix well, then cover pan and reduce heat to low, allowing potatoes (with onions) to steam until tender, about another 10 minutes (depending how thick you slice potatoes). Season with salt and pepper, and try one of the thickest cut potatoes to test for doneness.

For the omelet part, add 6 eggs to a large bowl. Whisk in milk if desired. Make sure potatoes are loosened from the bottom of pan. Add a teaspoon of oil if pan is too dry. Pour in blended eggs and stir into potatoes and onions. Let egg mixture set in pan until the egg edges are done, and the middle of omelet is almost solid (some dampness is okay), about 5-8 minutes.

The tricky part is turning the omelet. Carefully work your spatula down and around the sides of omelet to loosen. Then work spatula underneath to loosen as much of the omelet as you can. It may break apart some, but don't worry, it will taste good anyway.

 Put a plate over the omelet pan and carefully turn the pan upside down, holding the plate firmly against the pan. Omelet will hopefully break free onto the plate. If omelet breaks up just reassemble (I lost a corner, but it went back together fine). Slide omelet back into omelet pan to cook the other side. It should take only a couple of minutes for Spanish Omelet to finish cooking.

Pierce omelet to check that center is not runny. Omelet should be easier to slide onto a plate for serving.

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