Adapted from the Fresh 365 site... go visit, you won't be disappointed!
I substituted a few items (sliced almonds for walnuts, spinach for lettuce, feta for goat cheese) and it was all good in the hood.
Ingredients
For the Salad:
1 1/2 cups green or yellow lentils, rinsed
3 cups water
2 tablespoons fresh thyme leaves
1-2 t salt
Packet of baby spinach leaves
1/2 cup chopped walnuts or sliced almonds, toasted
2 tablespoons minced red onion
Crumbled feta or goat cheese
For the Dressing:
2 tablespoons minced sun dried tomatoes
6 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon salt
Directions
In a saucepan, add lentils, water and thyme leaves. Bring to a boil, cover, and reduce heat to low. Simmer 20-25 minutes, until lentils are just tender. Meanwhile, in a jar or small bowl, whisk together dressing ingredients. Remove lentils from heat when cooked through, and gently stir in salt, to your taste.
Divide spinach leaves among bowls. Top with lentils, nuts, red onion and cheese. Drizzle dressing on each salad, to taste. Garnish with additional thyme leaves if desired. Serve immediately.
Tuesday, March 30, 2010
Sunday, March 14, 2010
Scones
Adapted from Alice Waters' "The Art of Simple Food," these puppies are seriously easy to whip up. Also, I usually make a batch and keep them at work for a great breakfast, even in the midst of craziness.
Besides being nice and crunchy around the edges and they're not too dense or sweet. Instead of dried apricots, try dried cherries, cranberries, raisins, chocolate chips, fresh blueberries, or, my next choice when I make these scones, frozen cranberries.
Ingredients
2 cups unbleached all-purpose flour (or whole-wheat pastry flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/3 cups cream
2 tablespoons butter, melted
1 1/2 tablespoons sugar (you can use regular sugar or the darker, all-natural sugar aka Demerara sugar, which is what I used)
1/2 cup dried fruit (optional, and of your choice) or, alternatively, fresh berries or frozen ones.
Directions
Preheat oven to 400 degrees.
Measure, and mix together in a large bowl the flour, baking powder, salt and sugar.
Stir in the cream, and mix until the dough just starts to come together, it will be wet and sticky. Stir in (optional) the fruit at this point, if you wish. Turn the dough onto a lightly floured surface, and knead briefly, just until the dough is brought completely together and the fruit is well-distributed.
Pat the dough into an 8-inch circle, and brush with the melted butter. Sprinkle the dough with the sugar, and cut the dough into 8 wedges. Place wedges approximately 1-inch apart on a baking sheet lined with parchment, wax paper, or a silicone liner.
Bake for 17 minutes or until golden brown along the edges.
Besides being nice and crunchy around the edges and they're not too dense or sweet. Instead of dried apricots, try dried cherries, cranberries, raisins, chocolate chips, fresh blueberries, or, my next choice when I make these scones, frozen cranberries.
Ingredients
2 cups unbleached all-purpose flour (or whole-wheat pastry flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/3 cups cream
2 tablespoons butter, melted
1 1/2 tablespoons sugar (you can use regular sugar or the darker, all-natural sugar aka Demerara sugar, which is what I used)
1/2 cup dried fruit (optional, and of your choice) or, alternatively, fresh berries or frozen ones.
Directions
Preheat oven to 400 degrees.
Measure, and mix together in a large bowl the flour, baking powder, salt and sugar.
Stir in the cream, and mix until the dough just starts to come together, it will be wet and sticky. Stir in (optional) the fruit at this point, if you wish. Turn the dough onto a lightly floured surface, and knead briefly, just until the dough is brought completely together and the fruit is well-distributed.
Pat the dough into an 8-inch circle, and brush with the melted butter. Sprinkle the dough with the sugar, and cut the dough into 8 wedges. Place wedges approximately 1-inch apart on a baking sheet lined with parchment, wax paper, or a silicone liner.
Bake for 17 minutes or until golden brown along the edges.
Friday, January 8, 2010
Sweet Potato and Spinach Gratin
Adapted from SmittenKitchen
The original recipe called for Swiss Chard, but I just used a frozen bag of spinach, and it was delish.
Ingredients
1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
1 frozen block of spinach (thawed in microwave, extra water squeezed out)
Pinch of freshly grated nutmeg
1.5 cups half and half or whole milk
2 garlic cloves, minced
1.5 tablespoons flour
1 gigantic sweet potato, peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley (optional)
1 tablespoon minced fresh thyme (or dried)
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére or Parmesan cheese
Directions
Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add spinach, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
Make sauce: Combine half and half or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in half and half/milk and boil, whisking, one minute. Season sauce with salt and pepper and allow to thicken.
Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, some of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over this first layer, then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, making sure the entire dish is covered by the sauce. Sprinkle with the last 1/4 cup of cheese.
Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
The original recipe called for Swiss Chard, but I just used a frozen bag of spinach, and it was delish.
Ingredients
1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
1 frozen block of spinach (thawed in microwave, extra water squeezed out)
Pinch of freshly grated nutmeg
1.5 cups half and half or whole milk
2 garlic cloves, minced
1.5 tablespoons flour
1 gigantic sweet potato, peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley (optional)
1 tablespoon minced fresh thyme (or dried)
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére or Parmesan cheese
Directions
Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add spinach, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
Make sauce: Combine half and half or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in half and half/milk and boil, whisking, one minute. Season sauce with salt and pepper and allow to thicken.
Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, some of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over this first layer, then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, making sure the entire dish is covered by the sauce. Sprinkle with the last 1/4 cup of cheese.
Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
Monday, December 21, 2009
Ruth's Pancakes
I love the description in The Gourmet Cookbook regarding these pancakes:
"If you need to pull out all the stops for an Extremely Special Breakfast, these pancakes from Gourmet's editor-in-chief are for you. They are rich with butter, and the flavor is incomparable. "
Random Capitalizations... I heart you.
Ingredients:
1 cup milk (preferably whole milk)
2 large eggs
3 tablespoons plus 1/2 teaspoon vegetable oil
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1/2-1 teaspoon salt (I usually do about 3/4 tsp. salt)
Optional: Chocolate Chips, blueberries to put in pancake batter. Also amazing served with fresh sliced strawberries and the crowd favorite, REAL maple syrup.
Directions:
Whisk together milk, eggs, and 2 tablespoons vegetable oil in a medium bowl, then whisk in butter.
Stir together flour, baking powder, sugar, and salt in another medium bowl. Whisk in egg mixture until just combined.
Heat 1/2 tsp. of oil in a large nonstick skillet, cast iron skillet, or griddle, until hot but not smoking. Working in a batches of 2-3 pancakes, and adding a drizzle of oil between batches, pour 1/3 measurements of atter into skillet until bubbles have formed throughout the pancake and broken to the surface, about 2 minutes or so (this is also the time when you can sprinkle in some blueberries or chocolate chips before they cook too long.) Flip pancakes with a spatula and cook until undersides are golden, about 1 minute more. (Lower heat if pancakes brown too quickly.) Serve warm with preferred topping.
*Note, the last time I made these i used only about a 1/2 stick of melted butter and added a big more vegetable oil, which also turned out scrumptious. Do what you will! These pancakes rock. They are also good when refrigerated and re-heated in the oven up to a week later...I know from personal experience.
"If you need to pull out all the stops for an Extremely Special Breakfast, these pancakes from Gourmet's editor-in-chief are for you. They are rich with butter, and the flavor is incomparable. "
Random Capitalizations... I heart you.
Ingredients:
1 cup milk (preferably whole milk)
2 large eggs
3 tablespoons plus 1/2 teaspoon vegetable oil
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1/2-1 teaspoon salt (I usually do about 3/4 tsp. salt)
Optional: Chocolate Chips, blueberries to put in pancake batter. Also amazing served with fresh sliced strawberries and the crowd favorite, REAL maple syrup.
Directions:
Whisk together milk, eggs, and 2 tablespoons vegetable oil in a medium bowl, then whisk in butter.
Stir together flour, baking powder, sugar, and salt in another medium bowl. Whisk in egg mixture until just combined.
Heat 1/2 tsp. of oil in a large nonstick skillet, cast iron skillet, or griddle, until hot but not smoking. Working in a batches of 2-3 pancakes, and adding a drizzle of oil between batches, pour 1/3 measurements of atter into skillet until bubbles have formed throughout the pancake and broken to the surface, about 2 minutes or so (this is also the time when you can sprinkle in some blueberries or chocolate chips before they cook too long.) Flip pancakes with a spatula and cook until undersides are golden, about 1 minute more. (Lower heat if pancakes brown too quickly.) Serve warm with preferred topping.
*Note, the last time I made these i used only about a 1/2 stick of melted butter and added a big more vegetable oil, which also turned out scrumptious. Do what you will! These pancakes rock. They are also good when refrigerated and re-heated in the oven up to a week later...I know from personal experience.
Thursday, December 3, 2009
Cranberry-Apple Crumble Pie
From Gourmet, via Epicurious
Ingredients
For pastry dough:
1 1/2 cups all-purpose flour
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons cold vegetable shortening (trans-fat-free)
Rounded 1/4 teaspoon salt
3 to 4 tablespoons ice water
For crumble topping:
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 stick unsalted butter, cut into 1/2-inch pieces
1/2 cup pecans, coarsely chopped
For fruit filling:
2 pounds apples (about 5), peeled, cored, and thinly sliced (use a sweeter apple, like Gala to counteract the tartness of the cranberries. I like to throw in a sour apple too, just for fun).
8 ounces fresh or frozen (not thawed) cranberries
1/2 cup packed light brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/2 stick unsalted butter, cut into 1/2-inch pieces
Directions
For pastry:
Blend together flour, butter, shortening, and salt in a bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork until incorporated.
(Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.)
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
For crumble topping:
Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
For fruit filling:
Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
Assemble pie:
Preheat oven to 425°F with rack in lower third.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.
Note: Dough can be chilled up to 3 days and refrigerated (but you must bring dough to almost-room temparature to be able to roll out when you do use it.)
Ingredients
For pastry dough:
1 1/2 cups all-purpose flour
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons cold vegetable shortening (trans-fat-free)
Rounded 1/4 teaspoon salt
3 to 4 tablespoons ice water
For crumble topping:
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 stick unsalted butter, cut into 1/2-inch pieces
1/2 cup pecans, coarsely chopped
For fruit filling:
2 pounds apples (about 5), peeled, cored, and thinly sliced (use a sweeter apple, like Gala to counteract the tartness of the cranberries. I like to throw in a sour apple too, just for fun).
8 ounces fresh or frozen (not thawed) cranberries
1/2 cup packed light brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/2 stick unsalted butter, cut into 1/2-inch pieces
Directions
For pastry:
Blend together flour, butter, shortening, and salt in a bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork until incorporated.
(Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.)
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
For crumble topping:
Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
For fruit filling:
Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
Assemble pie:
Preheat oven to 425°F with rack in lower third.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.
Note: Dough can be chilled up to 3 days and refrigerated (but you must bring dough to almost-room temparature to be able to roll out when you do use it.)
Monday, November 9, 2009
Apple Pie with Cheddar Crust
Adapted from Gourmet, September 2009
Ingredients
For Crust:
2 1/2 cups all-purpose flour
1/2 teaspoons salt
1/2 pound extra-sharp Cheddar (preferably white), coarsely grated (2 1/2 cups)
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening
6 to 8 tablespoon ice water
1 tablespoon milk (optional)
For Apple Filling:
1 1/2 pound Gala, Fuji, or Pink Lady apples (3 medium)
1 pound Granny Smith apples (2 medium)
2/3 cup brown sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon cold unsalted butter
Directions
For cheddar crust:
Stir together flour, salt, and cheese in a large bowl. Add butter and shortening and blend with your fingertips just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork until incorporated.
Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
To make apple filling and bake pie:
Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into approximately a 13-inch round. Fit into pie plate. Roll out remaining piece of dough into approximately an 11-inch round.
Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk (or if you don't have milk, use a well-beaten egg white), then cut 5 (1-inch-long) vents.
Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature.
*Note: dough can be chilled up to 2 days in advance.
Ingredients
For Crust:
2 1/2 cups all-purpose flour
1/2 teaspoons salt
1/2 pound extra-sharp Cheddar (preferably white), coarsely grated (2 1/2 cups)
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening
6 to 8 tablespoon ice water
1 tablespoon milk (optional)
For Apple Filling:
1 1/2 pound Gala, Fuji, or Pink Lady apples (3 medium)
1 pound Granny Smith apples (2 medium)
2/3 cup brown sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon cold unsalted butter
Directions
For cheddar crust:
Stir together flour, salt, and cheese in a large bowl. Add butter and shortening and blend with your fingertips just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork until incorporated.
Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
To make apple filling and bake pie:
Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into approximately a 13-inch round. Fit into pie plate. Roll out remaining piece of dough into approximately an 11-inch round.
Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk (or if you don't have milk, use a well-beaten egg white), then cut 5 (1-inch-long) vents.
Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature.
*Note: dough can be chilled up to 2 days in advance.
Monday, November 2, 2009
Tortilla Española
Adapted from The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne
This is a pretty basic recipe that can be tweaked to your liking. Want less onion and more potato? Go for it. I personally like the current ratio: it’s well balanced and flavorful. Keep in mind this dish can be served warm or cold, and is excellent as a sandwich as well.
Ingredients
¼ cup olive oil, plus 2 tablespoons
1 medium yellow onion, thinly sliced
1 pound Yukon Gold, red-skinned, or russet potatoes (the first two work a bit better) peeled, halved, and sliced into approximately ¼” slices
Salt and Pepper
6 eggs
Directions
Add about 2 tablespoons of olive oil to your skillet and warm to medium heat. Add the onions and cook, stirring occasionally, for about five minutes until they start to turn translucent. Turn down the heat to medium-low, and cook until the onions are a light brown color, about five more minutes, and lightly season them with salt. (Be careful not to burn them, just cook the onions to your desired level of done-ness). Remove the onions to a plate and set aside.
Heat the same skillet again over medium heat, adding the ¼ cup of olive oil to the pan and allow the oil to heat up, about 2 minutes. Carefully add the potatoes and cook for about 10 minutes (reduce heat if smoking from the pan occurs). Halfway through, flip the potatoes over so the other side cooks as well, and be careful to keep the slices separate from each other so they don’t stick. When the potatoes are done, remove them to a paper-toweled covered plate to soak up a bit of the extra oil, and sprinkle with salt and pepper. Taste one to make sure it’s to your liking (and yum! Fried ‘tatoes!) Leave any remaining oil in the pan for future use.
Break the eggs into a medium bowl and season with salt and freshly ground pepper. Whisk until frothy. Add the cooked potatoes and onions to the eggs in the bowl. Preheat the oven broiler.
Place the skillet with the remaining olive oil over medium-low heat. (Note: I have learned the hard way—always cook eggs over a lower heat so you have more control. Otherwise, they cook too quickly and brown and are gross.) Allow skillet to warm up a bit, and add the egg-potato-onion mixture to the pan, then reduce the heat a bit to low. Cook until the pan-side of the omelet is set, and very lightly brown, approximately 5 minutes. Place the skillet in the oven and broil until the top of the omelet is golden brown and when you stick a knife in the middle, it comes out clean. (Note: if you do not have a cast-iron skillet, simply wrap the handle of a regular skillet with a towel so you can pull it out with your oven mitts when the dish is ready). This should take about 3 to 5 additional minutes in the oven.
Season with a bit of salt and freshly ground pepper. Use a spatula to loosen the omelet from its pan, and slide the omelet onto a plate. Cut into wedges and serve with toasted bread or as-is. With a salad, it would be a lovely light lunch or dinner.
Buen provecho!
This is a pretty basic recipe that can be tweaked to your liking. Want less onion and more potato? Go for it. I personally like the current ratio: it’s well balanced and flavorful. Keep in mind this dish can be served warm or cold, and is excellent as a sandwich as well.
Ingredients
¼ cup olive oil, plus 2 tablespoons
1 medium yellow onion, thinly sliced
1 pound Yukon Gold, red-skinned, or russet potatoes (the first two work a bit better) peeled, halved, and sliced into approximately ¼” slices
Salt and Pepper
6 eggs
Directions
Add about 2 tablespoons of olive oil to your skillet and warm to medium heat. Add the onions and cook, stirring occasionally, for about five minutes until they start to turn translucent. Turn down the heat to medium-low, and cook until the onions are a light brown color, about five more minutes, and lightly season them with salt. (Be careful not to burn them, just cook the onions to your desired level of done-ness). Remove the onions to a plate and set aside.
Heat the same skillet again over medium heat, adding the ¼ cup of olive oil to the pan and allow the oil to heat up, about 2 minutes. Carefully add the potatoes and cook for about 10 minutes (reduce heat if smoking from the pan occurs). Halfway through, flip the potatoes over so the other side cooks as well, and be careful to keep the slices separate from each other so they don’t stick. When the potatoes are done, remove them to a paper-toweled covered plate to soak up a bit of the extra oil, and sprinkle with salt and pepper. Taste one to make sure it’s to your liking (and yum! Fried ‘tatoes!) Leave any remaining oil in the pan for future use.
Break the eggs into a medium bowl and season with salt and freshly ground pepper. Whisk until frothy. Add the cooked potatoes and onions to the eggs in the bowl. Preheat the oven broiler.
Place the skillet with the remaining olive oil over medium-low heat. (Note: I have learned the hard way—always cook eggs over a lower heat so you have more control. Otherwise, they cook too quickly and brown and are gross.) Allow skillet to warm up a bit, and add the egg-potato-onion mixture to the pan, then reduce the heat a bit to low. Cook until the pan-side of the omelet is set, and very lightly brown, approximately 5 minutes. Place the skillet in the oven and broil until the top of the omelet is golden brown and when you stick a knife in the middle, it comes out clean. (Note: if you do not have a cast-iron skillet, simply wrap the handle of a regular skillet with a towel so you can pull it out with your oven mitts when the dish is ready). This should take about 3 to 5 additional minutes in the oven.
Season with a bit of salt and freshly ground pepper. Use a spatula to loosen the omelet from its pan, and slide the omelet onto a plate. Cut into wedges and serve with toasted bread or as-is. With a salad, it would be a lovely light lunch or dinner.
Buen provecho!
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