July 25: Saint James the Greater Spanish Omelette

2 Things about Saint James the Greater:

1. Saint James is likely called “the greater” because he was the James at Jesus’ Transfiguration. And rumor has it that he was a teensy bit taller.

2. He is the patron of Spain, and the Camino de Santiago (Way of St. James) is one of the most visited pilgrimage sites in the world; my husband and I have hopes to go next summer!

3 Suggestions for Spanish Omelettes :

1. You can chop up your onions and potatoes the night before! (If you do that, make sure to submerge them in a bowl of water. You don’t want to discover blackened potatoes in the morning!)

2. The one thing that would have made this recipe more perfect would be a side of fresh tomatoes. The cold taste would be a great handmaiden to the omelette.

3. Husband and I added tabasco, and we were huge fans! If you want a nice spice with a vinegary kick, we cannot recommend this touch enough!


The Recipe:

Ingredients for two individual omelettes:

1/2 onion, thinly sliced
4 eggs
1 potato, thinly sliced
1 cup olive oil
2 teaspoons salt (or to taste)
2 teaspoons paprika
1/2 teaspoon black pepper
1 teaspoon chile powder (optional)
1 teaspoon garlic powder

Preparation

1. In a large frying pan, like a cast iron skillet, heat up one cup of oil. When you hear the oil start to sizzle, you’re ready to…

2. Add in sliced onions and potatoes. The thinner, the better. (You can slice these either with a food processor or by hand. And, you can do this ahead of time! See tips.)

3. When food meets oil, it should sound like a happy sizzle. You want these guys to cook for about 15 to 20 minutes, and it’s important to stir frequently, not only so that the ones on the bottom don’t stick to the pan, but also so that the ones on top get to have some fun in the heat. If you think you need more olive oil, let your inner Nonna or Yiayia out and give a little pour!

4. While your potatoes and onions are dancing around in olive oil, add in spices. Add in one spice at a time, making sure to stir after each one to avoid sticking.

5. When you have five minutes remaining, you can turn your skillet down to low, and cover onions and potato with a lid. Just keep an eye out.

6. In the meantime, crack open your eggs and whisk together.

7. Usuing a slotted spoon, place veggies into egg mixture. Set oil and bigger pan aside.

8. Once you have combined the eggs and cooked veggies, stir together, and then leave them to sit for 15-20 minutes.

9. When you have about 5 minutes remaining on the clock, heat up a nonstick pan with your olive oil (less is more)

10. Ladle (or use a measuring cup) out the desired amount of omelette mixture you want your individual omelette to be (if you have a bigger pan, that’s totally fine! You can dump everything in and share an omelette family style).

11. For 1-2 minutes let your omelette ingredients sit still in the pan on medium-high heat. Turn heat to low and let your omelette sit for 2 to 4 minutes. Use a spatula to keep the sides separated from the pan.

12. Here’s the scary part: flip your omelette onto a a plate; if you start to see the juices run, give your omelette more time.

13. Then, something even scarier: put the omelette back in the pan! Let it sit there a low heat for 3 to 4 more minutes. Now both sides have a beautiful caramelization.

14. To confirm that it’s cooked all the way through, like you’re baking a cake, press your finger in the center. If it bounces back, you are set!

15. Repeat steps 11-14 for Omelette #2. Or, you can save omelette batter for a second omelette tomorrow (kind of a perfect Friday dish!)

St. James, pray for us!

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