So Many Eggs
So Many Eggs
Telage, Susenne
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Puerto Rican Vegetable Omelet

 

 

 

"Wine is essential with anything! Particularly omelettes for lunch."
~ Julia Child


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 Prefect Blend
Perfect Blend
Ahrens, Ronda
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Puerto Rican Vegetable Omelet
Food & Wine Archives

 “Breakfast at Horned Dorset Primavera makes the most of Puerto Rico's
tropical fruits and vegetables. If you like, you can use a seven-inch pan to
make individual omelets. If you're doubling the recipe, cook two large or
four small omelets rather than trying to assemble one very big one.”

 Servings: 2

1 small red potato, peeled and cut into 1/4 -inch dice
1/3 small chayote, peeled and cut into 1/4-by-1 1/2 -inch matchsticks
1 teaspoon extra-virgin olive oil
1/4 small red onion, thinly sliced
1/4 small red bell pepper, cut into 1/4-by-1 1/2-inch matchsticks
1 garlic clove, minced
Salt and freshly ground pepper
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon minced fresh cilantro
2 teaspoons unsalted butter
4 large eggs, lightly beaten
1/4 cup heavy cream

 1. In a small pan of boiling water, cook the potato and chayote until just tender, about 4 minutes. Drain the vegetables and transfer to a plate.
2. Heat the olive oil in a small skillet. Add the onion and red pepper and
cook over moderately high heat, stirring, until wilted, about 2 minutes.
Add the potato, chayote and garlic, season with salt and pepper and cook
for 1 minute. Stir in the parsley and cilantro, cover and keep warm.

3. In a 10-inch omelet pan, preferably nonstick, melt the butter until the foam subsides; tilt the pan to coat the bottom and sides. In a bowl, combine the eggs and cream, and season with salt and pepper. Add the eggs to the pan
and cook over high heat without stirring just until the edges set. Lower the heat to moderate and lift the sides of the eggs, tilting the pan to let the uncooked eggs spread underneath. Cook until the bottom is browned and
the top is still slightly runny, about 2 minutes.

4. Spread the vegetables on top of the eggs. Tilt the pan and fold over one-third of the omelet to partially cover the vegetables. Roll the omelet onto a cutting board, flipping it over itself. Cut the omelet in half and serve on warmed plates.


Featured Archive Recipes:
Andouille and Pepper Farmer Style Omelet
Omelet Duke of Alba Style

 

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