Spanish Omelette
The other day we had lunch at the Columbia Cafe outside of the Tampa Bay History Museum. It was delicious! And since Wayne's eaten at the original Columbia Restaurant a couple of times and really enjoyed the food, we decided to purchase the cookbook they had on display. Wayne made the very first recipe in the book for our breakfast Saturday. And he said the leftovers on Sunday morning were even better!
Tortilla de Espárragos, Papas, y Cebollas
(or Asparagus, Potato, and Onion Omelette)
1 pound fresh asparagus, steamed and cut in 2-inch pieces
2 medium-size potatoes, peeled and sliced in half-moons, 1/8 inch thick
1 large Spanish onion, thinly sliced in half-moons
2 garlic cloves, mashed
1/3 cup extra-virgin olive oil
6 large eggs
salt and pepper to taste
Heat oil in 9-inch omelette pan. (He used our cast iron frying pan.) Fry garlic until golden and discard. Add potato slices; cook over medium heat. Add onions after 5 minutes. Lift and turn potatoes and onions as they cook. When potatoes are tender, add asparagus and mix thoroughly.
In a large bowl, beat eggs, salt, and pepper with a fork until slightly foamy. Add vegetables to eggs; drain with a slotted spoon as you do so. Return egg and vegetable mixture to the pan, adding more oil if necessary (didn't do this, and it was necessary!), so that the eggs will not stick. Spread evenly and cook over medium heat, shaking the pan. (Don't forget the shaking.)
When eggs leave sides of pan, invert a plate over top and flip omelette onto the plate. Slice the omelette back into the pan to brown on the other side. Repeat this process one more time. Serve hot or at room temperature on a round platter. Serves 4.
Tortilla de Espárragos, Papas, y Cebollas(or Asparagus, Potato, and Onion Omelette)
1 pound fresh asparagus, steamed and cut in 2-inch pieces
2 medium-size potatoes, peeled and sliced in half-moons, 1/8 inch thick
1 large Spanish onion, thinly sliced in half-moons
2 garlic cloves, mashed
1/3 cup extra-virgin olive oil
6 large eggs
salt and pepper to taste
Heat oil in 9-inch omelette pan. (He used our cast iron frying pan.) Fry garlic until golden and discard. Add potato slices; cook over medium heat. Add onions after 5 minutes. Lift and turn potatoes and onions as they cook. When potatoes are tender, add asparagus and mix thoroughly.In a large bowl, beat eggs, salt, and pepper with a fork until slightly foamy. Add vegetables to eggs; drain with a slotted spoon as you do so. Return egg and vegetable mixture to the pan, adding more oil if necessary (didn't do this, and it was necessary!), so that the eggs will not stick. Spread evenly and cook over medium heat, shaking the pan. (Don't forget the shaking.)
When eggs leave sides of pan, invert a plate over top and flip omelette onto the plate. Slice the omelette back into the pan to brown on the other side. Repeat this process one more time. Serve hot or at room temperature on a round platter. Serves 4.
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