This recipe comes from a Spanish - Tapas themed party that Methy gave as a fundraiser for Walden. The Walden School is a five-week summer music camp and festival with an international reputation for providing creative theoretical training for young musicians, ages 9-18, beginners to advanced. Miss Methy attended Walden herself as a young prodigy, has taught there, and continues to serve in an administrative capacity for it's support.
Music Camp and Festival: The Walden School
Potato Saffron Omelette
Inactive Prep Time: 30 minutes Yield: 8 to 10 servings
Ingredients
2 large onions, chopped (see cook's note 1)
5 tablespoons olive oil, divided
3 baking potatoes, like russets (about 1 1/2 pounds)
1/4 teaspoon saffron threads (see cook's note 2)
1/4 cup chicken broth
6 large eggs
1/2 cup thinly sliced scallion greens
Salt and freshly ground black pepper
In a 12-inch non-stick skillet cook onions in 2 tablespoons oil over moderate heat, stirring occasionally, until golden, about 20 minutes. Transfer onions to a bowl and cool.
While onions are cooking, peel potatoes and cut into 1/4-inch cubes (see cook's note 3). In a saucepan of boiling salted water cook potatoes until almost tender, about 8 minutes, and drain well in a colander. (see cook's note 4) Cool potatoes and add to onions. Onion and potato mixture may be made 1 day ahead and chilled, covered.
Crumble saffron threads into a small metal bowl. In a small saucepan heat broth until hot and pour over saffron. Let mixture stand until saffron is softened, about 5 minutes.
In a large bowl whisk together eggs, scallion greens, saffron mixture, and salt and pepper to taste and stir in onion and potato mixture. In skillet set over moderately high heat, heat remaining 3 tablespoons oil until hot but not smoking and add egg mixture, spreading potatoes evenly.Reduce heat to moderate and cook omelette, stirring occasionally, until eggs just begin to set, about 1 minute. Shift skillet so that 1/4 of omelette is directly over center of burner and cook 1 minute. Shift skillet 3 more times, cooking remaining fourths in same manner. Center skillet and cook omelette over low heat until almost set, about 4 minutes more.
Slide omelette, bottom side down, onto baking sheet and invert omelette back into skillet. Cook other side of omelette until golden, about 4 minutes. Slide omelette onto a platter and cool to room temperature. (see cook's note 5)
Omelette may be made 1 day ahead and chilled, covered. Bring omelette to room temperature before serving.
Cut omelette into wedges. (see cook's note 6)
Cook's notes:
1. I used about half the onion quantity, approximately 1.5 cups chopped.
2. I used 1/2 teaspoon saffron, measured after crumbling the threads.
3. I sliced the potatoes into 1/4 inch thick slices, then cut the slices in half (or quarters) depending how large the slices were.
4. I brought potatoes to boil for about 1 minute, then removed pot from heat and allowed to sit for 5-6 minutes. This cooks the potatoes without breaking them. 8 minutes would overcook them.
5. Instead of trying to flip the omelette, I placed the pan under the broiler for a few minutes to cook the top (until golden). If your pan has a plastic handle just let it protrude from slightly opened oven door. Allow to cool slightly to set (about 15 minutes) before removing from pan, to avoid breakage.
6. I served the omelette with creme fraiche. If you can't find it pre-bought, you can make it by combining 1 cup of heavy cream with 2 Tbsp. of buttermilk in a glass jar. Shake well, then remove lid and keep jar in warm place for 12-24 hours (room temp is fine... just don't put it near an air conditioning vent. You can also put it in the oven with the light on). Replace lid, shake well, then refrigerate. Creme Fraiche is similar to sour cream, except it can be warmed (even boiled) without curdling. It's delicious!
Potato Saffron Omelette
*Thank you T-Square for taking the photograph
1 comment:
Cube, if you could freeze this stuff, a la healthy choice, then i would get it. but these instructions are too complicated, and require great expertise. I got hungry reading this post, and it's past midnight ..........
Post a Comment