Wednesday, June 17, 2009

Spanish Omelet Gone Wrong



A Spanish omelet is essentially a thick omelet made with potatoes and onions. I came across a recipe for one - "Spanish Omelet with Peas, Potatoes, and Saffron" - in a cookbook, A Year in a Vegetarian Kitchen, by Jack Bishop, that my sister had given to me for Christmas last year.

I adapted the recipe somewhat by not putting the skillet in the oven under the broiler. I read that a Spanish omelet is traditionally made by cooking it in the skillet, flipping it onto a plate, and then sliding it back into the skillet so that the other side of the omelet can cook.

And that's where things went wrong. When I tried flipping the omelet onto the plate, only some of the omelet ended up on the plate. (See photo above.) The rest of the omelet was, well, still in the skillet. Damn!



This really sucked, as I had envisioned taking an awesome photo with a nice wedge of the omelet accompanied by salad greens and a glass of wine artfully blurred in the background.

Instead of this:



Despite appearances, it did taste really good.

I look forward to trying this out again and posting the results.

1 comment:

Christina said...

hi there.

it looks like you're trying to make a spanish tortilla. i make these a lot -- they're a little tricky and require patience, but they totally pay off and are great for company.

how i do it (a spanish friend relayed this recipe to me, i assume it's traditional):

1. cut the potato in half-circle slivers (thinner is better, as the potato will cook through faster; the slivers will layer and overlap to create a sturdy tortilla) and dice the onion, cook both on medium-low heat in olive oil, seasoning with salt and pepper. you want the potatoes to be nice and soft
2. scramble up 4 eggs in a bowl. add the potatoes and onions and let them soak for 10 minutes. the potatoes mixture should be almost covered with the egg. if it's not covered, add another egg.
3. add more olive oil to the pan, and pour the mixture back in, low heat. rotate the pan around on the stove so it cooks evenly. lift to make sure the bottom isn't burning.
4. grab a plate or baking sheet (i use the baking sheet for big tortillas), place it on top of the pan, put a oven mit on the hand that will be touching the baking sheet because it will be hot, and flip. if you've added enough egg, it shouldn't crumble. though, accidents are inevitable.
5. it'll need to cook on low for 5ish more minutes.

the most difficult part is to let everything cook slowly, so that nothing burns. you want the potatoes to be almost creamy. also, the tortilla is best if you let it sit out at room temperature at a while.

good add-ins: mushrooms, spinach, cilantro.