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.