July 24, 2007

Potato, Chorizo, and Vegetable Omelet (Spanish Tortilla)

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I didn't know what to do with the 6 egg whites leftover from the zabaglione gelato I made. I was not in the mood to bake angel cake, besides I'm not into angel cakes, they're tasteless. After consulting my personal adviser, the internet, I found a site devoted entirely to leftover egg whites and egg yolks, isn't that wonderful? I chose to make fritatta/tortilla/omelet.
This omelet or tortilla is from my cookbook TAPAS: THE LITTLE DISHES OF SPAIN by Penelope Casas. The dish is very flexible because you can add any vegetables you like and children who don't like vegetables such as lima beans won't notice they're eating them. Her vegetable suggestions (all pre-cooked): mushrooms, asparagus, green beans, and green pepper. I added 2 whole eggs to the 6 egg whites with one chopped tomato and pimiento for a somewhat healthy dinner fare.

Potato, Chorizo, and Vegetables Omelet
adapted from TAPAS by Penelope Casas
½ cup olive oil
2 medium potatoes, in small cubes
6 eggs
1 small onion, chopped
¼ pound chorizo, skinned and diced
¼ cup sliced cured ham
½ cup cooked peas
½ cup baby lima beans
  • Heat the oil in a skillet and fry the potatoes slowly until they are tender- they should not color. Meanwhile beat the eggs lightly with salt. When the potatoes are done, drain, reserving about 4 T of the oil, add the potatoes to the eggs.
  • Heat 1 tablespoon of the reserved oil in the skillet and sauté 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 for 2 minutes more. Add this mixture to the eggs and let sit for 5 minutes.
  • Heat another 2 tablespoons of reserved oil in a clean 10-inch non-stick skillet until very hot. Add the egg mixture, spreading it out with a pancake turner. Lower the heat to medium-high. When the eggs begin to brown underneath, invert a plate of the slightly larger size over the skillet and flip the omelet onto the plate. Add 1 more tablespoon of reserved oil to the skillet, 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 or three more times (this gives 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 - 1½ inch squares than can be picked up with toothpicks.


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