Socal Omelette
From elgourmand 15 years ago
- 20 minutes to make
- Serves 1
California is fresh produce heaven. Seems she deserves an omelette. This one sorta grew over the years and it is a Sunday Go To Meetin sorta thing, being a fair bit of work. Even The Hidalgo & Gunga like this one. Read more The recipe is per person and I use Granny’s 8” cast iron skillet for one and her 12” for two or three. What, no cast iron skillet? Well off to the kitchen place or a garage sale with you. Mine have about a centenary of cookin and are still going strong. Thanks for that Granny. Aller insense ici (go crazy here) Serf's up Dude See less
Ingredients
- • 2 med or large eggs + 2 Tbs beer beaten real good. shopping list
- • 1 small russet potato, small cubes. shopping list
- • 2 Tbs butter, divided. shopping list
- • 1 Tbs real non-virgin olive oil. shopping list
- • ¼ - ½ red bell pepper, fine chopped. shopping list
- • 2 Tbs onion, fine chopped. shopping list
- • ½ medium size, ripe tomato, cubed. shopping list
- • 2 artichoke hearts cut into small cubes. shopping list
- • ½ medium avocado cut into ½” slices. shopping list
- • 1 slice smoked bacon, chopped. shopping list
- • Sprinkle of parmesan cheese (optional). shopping list
- • 2 large ripe olives, sliced. (optional) shopping list
- • 1 corn tortilla, make it wet. shopping list
- • 2 – 3 leaves lettuce. (I like butter lettuce but whatever) shopping list
- • salt & fresh ground pepper to taste. shopping list
How to make it
- 1. Wash the potatoes and cut into small cubes (don’t peel unless old)
- 2. Put the olive oil and half the butter in the skillet and heat pretty good.
- 3. When the skillet is hot add the potatoes, bacon, bell pepper & onion and mix well.
- 4. Turn down heat, cover and let cook until potatoes are ½ cooked, stirring occasionally. You can add a dash of hot sauce here if you like.
- 5. When potatoes are ½ cooked up the heat a tad & leave un-covered and cook until done, turning once or twice.
- 6. When done put the potato stuff in a bowl and add the tomatoes, olives & artichoke hearts, fold gently but thoroughly and let cool a bit. Return the skillet to the stove, lower the heat and put in the second Tbs of butter.
- 7. Beat the eggs and beer really good and add to the potato stuff, fold in well.
- 8. Get the tortilla wet and place it flat in the skillet, add the potato/egg mix and cover. Cook over very low heat until done through. If you get this right the tortilla will be soft and done, not crisp.
- 9. Place lettuce leaves on a plate and place the omelette on the leaves. Place the avocado slices around the omelette and salt and pepper to taste. Sure you can put a dollop of sour cream on the thing & you can drink the rest of the beer. The Hidalgo likes to sprinkle a touch of paprika on his. Buono Apeatito (good eating).
The Rating
Reviewed by 11 people-
Now this I can live with, I love the different variations to omletts'.
I wonder if any one has written a bbook on them. sure there is enough info.
YOur a definate 5 forks
Thanks! gunna have to wake up earlier to get it made before I ...more
urkyle
in loved it
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My kind of food!! Got my 5
shirleyoma
in Cove loved it
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We Used to Eat Them Up In Tahoe...All The Time...Great Recipe...Love Omelette's!
Used to Roll Up Eggs, Little Salsa Verde in A Tortilla And Run Off to Work with Breakfast in Hand!!!Lol!
chef_irish
in Gainesville loved it
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