riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (02/06/91)
Below are two recipes for Spanish omelets -- both of which are from the cookbook "Tapas: The Little Dishes of Spain" by Penelope Casas. Spanish Potato Omelet --------------------- 1 c olive oil, or a mixture of olive and other vegetable oil 4 large potatoes, peeled and cut in 1/8-inch slices 1 large onion, thinly sliced Coarse salt 4 large eggs [Note -- you can optionally flavor the oil with a couple smashed cloves of garlic --> saute then discard the cloves] Heat the oil in an 8- or 9-inch skillet and add the potato slices one at a time so they don't tick together. Alternate layers of potato with the onion slices and salt the layers lightly. Cook slowly over medium heat (the potatoes will really "boil" in the oil rather than fry), lifting and turning the potatoes occasionally, until they are tender but not brown. The potatoes should remain separated, not in a "cake." Drain the potatoes in a colander, reserving about 3 T of the oil. (The onion and potato give the oil a wonderful flavor, so save the rest for some other use.) Wipe out the skillet, scraping of any stuck particles. (If this is difficult to do, wash the skillet. It will be used again to set the omelet and must be completely clean to avoid sticking.) Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Add the potatoes to the beaten egg, pressing the potatoes down with a pancake turner so that they are completely covered by the egg. Let the mixture sit for 15 minutes. Heat 2 T of the reserved oil in the skillet until it reaches the smoking point. (It must be very hot or the eggs will stick.) Add the potato and egg mixture, spreading it out rapidly in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the eggs begin to brown underneath, invert a plate of the same size over the skillet and flip the omelet onto the plate. Add about 1 T more oil to the pan, then slide the omelet back into the skillet to brown on the other side. Lower the heat to medium and flip the omelet two or three more times (this helps to give the omelet a good shape while it continues to cook), cooking briefly on each side. It should be juicy within. Transfer to a platter and cool, then cut in thin wedges or into 1-1/2-inch squares that can be picked up with toothpicks. Variation: This "tortilla" is occasionally served in a sauce. To make the sauce, heat 1 T olive oil in a skillet and saute 1 small onion, finely chopped, and 1 clove garlic, minced, until the onion is wilted. Add 1 small tomato, chopped, turn up the heat, and cook for a couple of minutes. Stir in 3/4 c chicken broth and a few stands saffron. cover and simmer for 15 minutes, then strain, pressing with the back of a wooden spoon to extract as much liquid as possible. Stir in pimiento strips (roasted red bell peppers), cut from half a pimiento. Cut the tortilla in 1 1/2-inch squares. Place in the sauce, cover, and simmer for 2 or 3 minutes. Cool to room temperature and serve. Potato, Chorizo, and Vegetable Omelet ------------------------------------- 1/2 c olive oil, or a mixture of olive and other vegetable oil 2 medium potatoes, in small cubes 6 eggs Salt 1 small onion, chopped 1/4 lb chorizo sausage, skinned and diced 1/4 c (about 2 ounces) diced cured ham 1/2 c cooked peas 1/2 c cooked baby limas Heat the oil in a skillet and fry the potatoes slowly until they are tender -- they should not color. (This could also be done in a deep fryer.) Meanwhile, beat the eggs lightly with the salt. When the potatoes are done, drain, reserving about 4 T of oil, and add the potatoes to the eggs. Heat 1 T of the reserved oil in the skillet and saute the onion until it is wilted. Add the chorizo and ham and cook for another couple of minutes, until the chorizo begins to give off its oil. Stir in the peas and limas and cook 2 minutes more. Add this mixture to the eggs and let sit for 5 minutes. Heat another 2 T of reserved oil in a clean 10-inch skillet until very hot. Proceed as instructed in the preceding recipe. Transfer to a platter and cut into 8-12 wedges. Variation: Other cooked vegetables, such as asparagus, green beans, green pepper, pimiento, or mushrooms, may be added to the omelet instead of or in addition to the peas and limas. Enjoy, -- Carol.