The Hidalgos Spanish Omelet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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I have a Spanish Hidalgo type friend who claims to make the best Spanish Omelets in the world. Maybe. He’s a liberal Spanish type Hidalgo so hang onto your Sombrero Cordoba and hope for the best. Just when he thought he had it right I sometimes add a handful of sliced Escargot as a topping for omelets, because I have heaps of the little beasties that I have to feed every day. Read more . Don’t tell the Hidalgo. Goza la vida! (Enjoy life!) Ingredients:
• 2 – 3 good russet potatoes (depending on size), scrub well, do not peel. |
• 2 tbs olive oil |
• 1 tsp butter |
• salt & fresh ground pepper to taste |
• 4 – 5 eggs (depending on size) |
• 2 slices smoked bacon (chopped) |
• 1 small mild chile, seeded & chopped (poblano or any mild chile will do) |
• 1/2 med mild yellow onion, chopped. |
• 1 small clove garlic, chopped (optional) |
• 6 – 8 escargot, sliced (optional) |
• a dab or two of cream cheese or sour cream (optional). |
Directions:
1. 1. Scrub potatoes and cut into small, 1/4 in cubes.
2. 2. Put olive oil in a 12” skillet and make hot.
3. 3. Add the potatoes, bacon, chile, onion & garlic to the pan and stir until all ingredients are mixed. Salt & pepper to taste.
4. 4. Reduce heat and cover pan.
5. 5. Stir & check every 5 min until potatoes are almost cooked then leave lid off and increase heat to lightly brown the potatoes.
6. 6. When potatoes are done put on a paper towel to drain and return the pan to the stove with the burner as low as it will go & add butter.
7. 7. In a large bowl beat your eggs until just frothing and add your potato, onion, bacon, etc. mix and fold in.
8. 8. Then gently pour into the hot pan, distribute evenly (here’s where you sprinkle on the escargot if you like) and cook covered until done.
9. 9. Peak at your omelet every five to seven minutes and turn off the stove when it’s done; leave set in the pan for a few minutes, then cut in half & serve.
10. You can put a dollop of cream cheese or sour cream on the omelet if you like and one or two halved baked tomatoes go really well with this dish. The Hidalgo thanks you But his hat is too Jewish so he's a Jewish, Spanish Hidalgo, a Sephardim; funny he likes the bacon.
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