Potato Omelet – a Basque Staple

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What are the flavors that instantaneously transport you back to an elemental time where nothing exists but THAT sensation and the  ‘Y-U-M-M-M’ resonating through your body like waves of the most delicious sound?

The smell of fresh whey, cream at the top of certain brands of yogurt and this potato omelet (with these herbs) are a few of mine.

While on a trip to the Spanish Basque Country (2015), our hosts at a charming inn taught several of us how to prepare this recipe. Also known in as tortilla de patata or “homlet” this is a ‘go to’ meal for a variety of occasions from appetizers to picnic fare to a main dish or for a snack on the run.

Approximately 14 small potatoes – peeled & cubed
1/2 large onion – chopped
6 cloves garlic – chopped
salt
6 eggs – beaten

3/4 cup olive oil

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1/4 cup olive oil

Optional Spices:

1 tsp. thyme

1 tsp.

1 tsp. basil

1 tsp. rosemary

1/4 tsp. turmeric

Place all chopped vegetables into a bowl. Heat 3/4 cup olive oil over medium heat until the oil begins to look ‘wavery.’  Pour vegetables in pan.  Cook for approximately 15 minutes, stirring occasionally until potatoes are mostly done.

Pour mixture into a large bowl to let oil gather at the bottom and until it cools. Drain excess oil.

Combine eggs, salt and herbs in a bowl and mix well. Pour over vegetables and mix.

Heat remaining 1/4 cup of oil in the pan until oil is ‘wavery’ again. Pour in egg and vegetable mixture. Let it cook over medium heat until the edges start to look brown.

Place a large plate over the pan and carefully flip omelet onto plate. (Wipe up any excess oil…in order to reduce the risk of fire!) Gently slide omelet back into the pan to finish cooking on this side.  When done, slide onto a cutting board and top with your toppings of choice.

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Topping Ideas:

Cheese, salsa, plain yogurt, pizza sauce, fried eggs, sprouts, nuts or chutney.

Resources:

pinxos

basque table

http://www.amazon.com/Telling-Room-Betrayal-Revenge-Greatest/dp/0385337019/ref=sr_1_1?ie=UTF8&qid=1440822622&sr=8-1&keywords=the+telling+room

A biographical tale about the most famous Spanish cheese.

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Separating Egg Yolks & Egg Whites

Great idea!  ….squeeze the end of the bottle then release it when ‘sucking’ up the yolk.

Poached Eggs on Cheese Bread

Delicious day old bread uses.

2 cups chicken broth

2 tblsp. cilantro sauce

day old bread slices

Kerrygold Dubliner cheese – shredded

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Use a little bit of the chicken broth to poach the eggs in.

Slice and toast day old bread.

Place the toast into a baking pan.

Top each piece with shredded cheese.

To the remaining chicken broth, add cilantro sauce.

Pour chicken broth/cilantro sauce over bread then microwave for 30-45 seconds to melt cheese.
Let this sit until the bread has soaked up enough liquid to make it soft.

Remove cheese bread from pan, put on plate then top with poached eggs.

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Click here for more uses for hard bread.

Soft Boiled Eggs – Perfectly Cooked

Place eggs to be cooked in an empty pot.

Boil enough water to cover eggs in a separate pot.

Once a rolling boil has been achieved, pour hot water over eggs.

Cover pot and turn burner onto low to simmer for 3-5 minutes.

A question for the cooks:  If you were going to ‘stuff’ or ‘top’ a soft boiled egg, what would you top it with?

soft boiled egg

Spicy Sunrise Soup – Mushroom, Tortilla Strips & Egg

 


Cut cor tortillas into thin strips. Generously coat with herb infused olive oil ( I used garlic, parsley, basil & rosemary olive oil). Cook in oven on low heat until golden brown. While still warm, sprinkle with lemon, Tabasco Chipolte flavored sald.

Salt: Lemon zest, Tabasco pepper sauce & salt

Sautee in herb infused olive oil, garlic, onions & mushrooms. place in a mound in bottom of bowl.

Heat chicken stock & thicken with corn starch.

Pour stock around mound. Place fried egg on top. Crush some of the tortilla strips & finely chop cilantro & mix with lemon zest.

Fill a poultry injector with Tabasco sacue and swirl around in chicken stock.

garnish egg with alternating “ray’s of crushed tortilla & cilantro / lemon….dip remaining tortill astrips in tabasto sauce and place along back of dish.