Tuesday, January 10, 2012

Not Quite a Spanish Omelet

I have been MIA for a while, I realize this. I could make excuses, like I was in Roatan for 10 days, I had finals, my aunt has engaged me in biological warfare vis a vis a virulent virus causing flu like symptoms. Regardless (note the correct usage of that word), I had a quick dinner post for when you haven't gone grocery shopping in a while and require something more substantial than that sad lonely can of chicken noodle soup forgotten in the back of your pantry.
Now a traditional Spanish omelet involves potatoes, onions, and eggs. I do not particularly eat potatoes other than sweet and thus do not typically have them laying around. Therefore this involves onions and eggs, a little EVOO, salt and pepper. As a side note, I do have a number of sweet potatoes laying around but wasn't feeling brave enough to make them into my omelet. Another time.

2 - 3 medium yellow onions
- 6 large eggs
- Extra Virgin Olive Oil
- Salt and Pepper to taste

To start, peel your onions, half and quarter them, then slice into approximately quarter inch thin strips. Then heat up a large saute pan, like my sexy DeBuyer stainless steel monster (aka not teflon coated). Add enough EVOO to thinly coat the pan. Add onions and saute. I like to allow a touch of carmelization, but you want the onions to cook down so they are soft and translucent.
Remove the pan from heat. Break all the eggs into a bowl and mixed them, adding a little salt and pepper. At this point you want to take a non stick pan, preferably with nice rounded up eggs and add a sprinkling of EVOO and heat up. Add the onions to your egg mixture.
Once the non stick pan is warm/hot, add egg/onion mixture. It should begin setting up fairly promptly. Once the eggs are a little set, turn down the heat slightly. Grab a dinner plate.
Once the eggs start to lightly brown and the egdes are fairly cooked, but the center is still runny (like should be pretty runny), carefully place the dinner plate over the pan so it fully covers your omelet. You may want to run a spatula around the edges to help ensure none of the omelet is sticking to the pan. This will make the next stage easier.
Pick up the pan and walk over to the sink. Put your hand on top of the plate and smoothly and quickly flip the pan over so the omelet lands on the plate. This takes practice. Don't be alarmed, this is why we do it over the sink. Now turn pan right side up and then slide the omelet off the plate back on to the pan so that the runny uncooked side is now down on the hot surface of the pan.
It started to take on the resemblance of a crust-less omelet to me at this point. Continue to cook this bad boy.
After about 3 - 5 minutes, your omelet should be fairly set. Run a spatula around the edge and slightly under to make sure your egg pancake is pretty firm. Slide it onto a dinner plate and walk away for about 2 minutes. Maybe sprinkle some cheese on it if you are feeling dirty.
Slice it like you would a pie. I like hot sauce and ketchup on mine. Also makes an excellent sandwich with any left overs.

You want pictures? Tough. I'll take some next time I make one.

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