On New Year's Day our friend Paul cooked omelets for us, with tons of yummy, fresh ingredients. As I told him and his wife, Dawn, I'm not used to turning over my kitchen to other people. Sure, Mark may step in if I'm having an off day... and my mom is the occasional guest/sous chef. But Paul had pretty much free reign of my domain- and all I did was stand around! (okay... and make home fries/papas fritas.) Surprisingly, I handled it quite well, and, hopefully, I didn't intimidate him by hovering. Paul even called upon Julia for new/old omelet technique- although we're not quite sure why she insists on some of the steps. The result- a success!
Menu: Omelettes de Paul
Papas Fritas
Omelettes de Paul ingredients:
Eggs (2 per person)
Chopped Ham
Sauteed Button Mushrooms
Nutri-Sweet Cherub Tomatoes, sliced (by specific request)
Shredded Colby Jack
Butter for pan
Scramble eggs in a large bowl. Melt butter in a small omelet skillet over medium heat. Add eggs and use fork to vigorously scurry the eggs on bottom of pan, for about 3-4 seconds. Add toppings to one side of omelet. Allow to cook until egg is almost completely firm. Shake pan and carefully fold omelet in half, so that toppings are inside. Continue to cook until egg is no longer runny. (Note: Cheese and juices from tomatoes/meat may cause omelet to appear underdone.) Slide omelet onto plate and serve with potatoes.
For Papas Fritas:
Small Red "new" potatoes
1/4 c olive oil
Kosher Salt
Fresh ground black pepper
Red Pepper Flakes
In a large saucepan, cover the potatoes with water and parboil, just until tender. Drain and slice in half or in quarters. Heat oil in a deep skillet, until shimmering. Fry potato pieces in batches, until golden. Remove to a plate or platter covered with paper towel. Sprinkle each batch with kosher salt, pepper, and red pepper flakes to taste. Serve immediately after last batch is done.
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