Rise and Shine to a Spanish Omelette

It’s funny how certain memories come flooding back. Do you remember the first time you ever tasted an Omelette? I do. It was on an airplane. Now I know what you are thinking – airplane food – that must have been bad!

Back in the stone ages, first class flights had decent food. Maybe not great, knock your socks off amazing, but good. The plates were real, as were the glasses and silverware. It was First Class, after all.

Hubby and I were flying from Sacramento to LA for a quick weekend getaway. Today such a short flight might not even warrant beverage service, but back then we got an omelette, fresh coffee, juice and strawberries. I remember poking at the omelette and Hubby whispering “Try it, you’ll like it.” He was right. From that point on when we ate out I would order an omelette for breakfast most mornings. The one exception would be at a Mom-and-Pop Diner. If there were biscuits and gravy on the menu, it was a safe bet they’d taste just like going home again.

Eventually I bought an omelette skillet from the William Sonoma Store on the strip in Las Vegas and taught myself how to make Omelettes. They aren’t difficult, but you do need patients. The eggs cannot be runny or over-cooked.

Kiddo was lucky – he grew up with Omelettes as a Sunday Morning staple after Mass. He loves Omelettes. The more complicated, the better. While this particular recipe claims to be an Omelette, it’s not the traditional fold-over kind. I’d call it the lazy man’s omelette, except it requires a great deal more prep work than say your traditional Ham and Mushroom variety of Omelettes. I do like the fact that one “Omelette” can feed four. Typically when I make Omelettes for my family, it’s one at a time, and we don’t eat together. As far as the name of today’s recipe is concerned I have no idea if it’s the way Omelettes are served in Spain. However; since Spain is predominately a Catholic Country, typically families are large so it would be a safe bet something family style after Mass might be in order. The original recipe did not call for peppers of any kind. Since my guys expect a little heat most mornings and the pepper plants in the garden are continuing to produce, what the heck. Serranos seemed in order.

Enjoy! Remember, life is short. Count your blessings, hold your loved ones near and make every second count.

Potato and Onion Spanish Style Omelette
2 small Russet Potatoes (about 10 oz)
1/2 large White Onion
1/4 cup Olive Oil
2 tablespoons Spicy Olive Oil
Salt to taste
Black Pepper to taste
2 Serrano Peppers
1 firm Roma Tomatoes
1 Green Onion
4 large Eggs

Scrub and thinly slice potatoes. Cut in half from root to tip, reserve half for another purpose. Peel and thinly slice remaining half into half-moon slivers. Break apart, set aside.

Heat oil over medium-high heat in a large skillet. Layer potatoes overlapping; season lightly with salt and pepper between layers. Fry potatoes, undisturbed until the underside is golden brown, about 10 minutes. Carefully turn potatoes over either with a large spatula or invert onto a plate, then slide back into the skillet browned side up. Scatter the onions over the potatoes, reduce heat to medium; cover and continue to cook until the onions are soft, about 7 minutes longer.

While the potatoes and onions cook, seed and dice tomato. Trim and snip green onions. Stem and dice Serrano Peppers, set aside.

In a bowl whisk eggs with the peppers. Pour eggs into the skillet. Shake the pan to distribute the eggs over the potato-onion layer. Reduce the heat to medium-low and cook until eggs begin to set around the edges, about 3 minutes or so.

Loosen omelette with a spatula. Place a large plate over the skillet, invert the omelette onto the plate. Carefully slide omelette, egg-side down, back into the pan. Remove from heat, let eggs finish cooking in the hot skillet. Invert again on a plate, egg side up. Garnish with tomatoes and green onions.

If desired, serve with crisp bacon, buttery toast and fruity jams.

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Generation after generation praises Your works
and proclaims Your might.
They speak of the splendor of Your glorious majesty
and tell of Your wondrous works.