Mirna is always talking about how good this omelet with potatoes from Spain is. So I added some potato to my omelet. twas quite good. Don't feel bound to this recipe, though. It was more of a first try that turned out really well.
3 eggs
1 Yukon Gold potatoe
handful of shredded cheese (sharp cheddar is cheap and good)
a splash of water
1-2 tbsp olive oil
salt
and Vegeta (of course)
a nonstick pan is absolutely necessary
PLUS: cooked rice (I know, this is kind of weird, but I was vegetarian when I lived in Thailand and fried eggs on rice was one of my street-food staples. They eat it with some spicy orange sauce and ketchup. or i might have made up the ketchup part.)
aaand sour cream or ketchup
1)Peel the potato and cut it into small, 1/2 inch cubes.
2)Heat a splash of olive oil in your nonstick pan on medium high.
3)Add potato cubes and brown them on as many sides as possible, which took me forever. Let me know if you have a better way to do it! I just stirred/flipped them as they browned on each side until they were cooked through and slightly crispy. It took something like 15 minutes.
4)Scramble the eggs with salt, Vegeta and the splash of water. Its probably about 2 Tbsp but I've never measured it.
5)Once the potato is cooked, make sure the pan is not too hot. It will heat up a lot while cooking the potatoes that long, so lower it to med-low and take it off the heat for a minute. Once the pan is the right temp, pour in the eggs.
Egg cooking note: You'll see the egg start to cook around the edges, at which point you can use a spatula to lift up one side at a time, allowing some of the uncooked egg to get under and cook. To cook the egg left on top, either flip the omelet, or if you don't feel up to it, stick the whole pan in the oven on broil, watching it for a few minutes till it looks done (doesn't jiggle too much)
6) Add cheese on top of omelet, let melt, and enjoy over rice with sour cream or ketchup!
No comments:
Post a Comment