Every since Mika posted a Spanish Omelet recipe on her Mikas Pantry blog, I’ve been wanting to try it. With Bev’s restrictive diet, I’m on my own for breakfast and she doesn’t really care for potatoes in an omelet, so this is the perfect time to make it.
I went on-line and looked at several recipes for a Spanish Omelet, including one called "The Authentic Spanish Omelet", and the three consistent ingredients were potatoes, onions, and eggs. I’ve heard of Spanish omelets as long as I can remember and probably eaten a few, but I didn’t know this – isn’t the internet a great tool?
Another thing that inspired me to make it now was a small, leftover, baked potato laying in the fridge, so that was the amount of potato I used. Then I halved the remaining ingredients and added a clove of garlic as I’d seen it in some of the recipes, and I like garlic. I sautéed the veggies a little to warm them up, then added the beaten eggs, to which I’d added a little half and half, and the shredded cheddar. I like to always add dairy to my eggs for the creaminess and lift it seems to provide. I wanted to use our non-stick skillet with the plastic handle, that I doubt is broiler proof, so I just cooked it slowly on the cook-top with a lid until the top was set and slid it on the plate top-side up. I guess what I may have here is a Spanish Fritatta, but whatever it was called, I sure enjoyed it and with no meat and just a little olive oil and dairy, it wasn't terribly bad for me.
Country Ham For Supper And Breakfast on Aug 11, 2010 – I had no idea. As for our best meal of the last year, the prime rib in my previous header picture, from Christmas Day, would be hard to beat.
I've noticed two things - I've been producing some pretty long blogs and I'm more likely to read the shorter ones from others, so I'm trying to shorten mine and hold them to one topic.
Have a great day and thanks for stopping by Almost Heaven South.