I woke up this Saturday afternoon with a great desire to have a heavy breakfast, and I had this one image of a Spanish omelette in mind. And so I commenced the chopping, the slicing, the dicing, and lamenting the fact that my handheld dicer recently broke down, and although I eventually fixed it, the shock was still palpable. I digress—this omelette is essentially potatoes and eggs along with any number of seasonal vegetables you can chuck into your bowl.
My friend had recently handed me a basket of eggs from his farm produce, so I was glad to use them while they were still fresh. I have read a lot about preserving the freshness of eggs in recent times; many debate whether they last longer kept within a fridge rather than outside, or in a dark shelf away from prying eyes, and whether harmful bacteria can spoil them in certain spaces and temperatures. What is the optimal solution? I propose: eat them ASAP! No eggs, no problem, right?
Coming back to this dish, add herbs to the pan only when the plate is about to be done; otherwise, they can burn and become bitter, as we prepare ourselves for the most fun part—the flipping of the whole saucepan. Keep in mind to evaporate a part of the water from the sides, otherwise it will spill all over the counter. From there, the easiest thing to do is sliding it back on high heat to colour the bottom brown.
I think this texture in particular has more of a chew than a creaminess to it because I cracked the eggs directly on the veggies while they were cooking, so in case you prefer a smoother texture, you can mix them before adding to the veggies to have a more even cooking temperature.
The best crispy parts are at the bottom of the pan, so don't mind me as I scrape them onto my plate as well. Now the great pay-off is enjoying your Spanish omelette—I paired mine with some parmesan cheese and thick yoghurt, which balance the saltiness quite well. And in my critical opinion, it is a flavour combination you SHOULD dream about!
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