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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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California is fresh produce heaven. Seems she deserves an omelette. This one sorta grew over the years and it is a Sunday Go To Meetin sorta thing, being a fair bit of work. Even The Hidalgo & Gunga like this one. Read more . The recipe is per person and I use Granny’s 8” cast iron skillet for one and her 12” for two or three. What, no cast iron skillet? Well off to the kitchen place or a garage sale with you. Mine have about a centenary of cookin and are still going strong. Thanks for that Granny. Aller insense ici (go crazy here) Serf's up Dude Ingredients:
• 2 med or large eggs + 2 tbs beer beaten real good. |
• 1 small russet potato, small cubes. |
• 2 tbs butter, divided. |
• 1 tbs real non-virgin olive oil. |
• 1/4 - 1/2 red bell pepper, fine chopped. |
• 2 tbs onion, fine chopped. |
• 1/2 medium size, ripe tomato, cubed. |
• 2 artichoke hearts cut into small cubes. |
• 1/2 medium avocado cut into 1/2” slices. |
• 1 slice smoked bacon, chopped. |
• sprinkle of parmesan cheese (optional). |
• 2 large ripe olives, sliced. (optional) |
• 1 corn tortilla, make it wet. |
• 2 – 3 leaves lettuce. (i like butter lettuce but whatever) |
• salt & fresh ground pepper to taste. |
Directions:
1. 1. Wash the potatoes and cut into small cubes (don’t peel unless old)
2. 2. Put the olive oil and half the butter in the skillet and heat pretty good.
3. 3. When the skillet is hot add the potatoes, bacon, bell pepper & onion and mix well.
4. 4. Turn down heat, cover and let cook until potatoes are 1/2 cooked, stirring occasionally. You can add a dash of hot sauce here if you like.
5. 5. When potatoes are 1/2 cooked up the heat a tad & leave un-covered and cook until done, turning once or twice.
6. 6. When done put the potato stuff in a bowl and add the tomatoes, olives & artichoke hearts, fold gently but thoroughly and let cool a bit. Return the skillet to the stove, lower the heat and put in the second Tbs of butter.
7. 7. Beat the eggs and beer really good and add to the potato stuff, fold in well.
8. 8. Get the tortilla wet and place it flat in the skillet, add the potato/egg mix and cover. Cook over very low heat until done through. If you get this right the tortilla will be soft and done, not crisp.
9. 9. Place lettuce leaves on a plate and place the omelette on the leaves. Place the avocado slices around the omelette and salt and pepper to taste. Sure you can put a dollop of sour cream on the thing & you can drink the rest of the beer. The Hidalgo likes to sprinkle a touch of paprika on his. Buono Apeatito (good eating).
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