Spanish Paprika-Potato Oven Omelet
From The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York, 2008). Copyright 2008 by American Public Media.
Serves 3 to 4
15 minutes prep time; 45 minutes oven time
Excellent hot or at room temperature. Reheats well.
Whether you call them frittatas or oven omelets, baking eggs with a sauté or filling is much easier than fussing with a traditional omelet. Instead of the gymnastics involved in cooking and rolling a perfect folded omelet out of the pan, you put everything together, put it in the oven, and set a timer. While the omelet bakes, you could toss a salad of greens and sip a glass of wine.
This is portable food - good for potlucks, boat rides, and office lunches.
1 medium to large red-skin potato, sliced as thin as potato chips
Good-tasting extra-virgin olive oil
1 medium onion, sliced into thin rings
Salt and fresh-ground black pepper
1 large garlic clove, minced
1 tablespoon mild Spanish paprika, or mild or hot Spanish smoked paprika (pimenton de la vera)
6 large eggs
3/4 cup milk
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
1 cup shredded Muenster or Monterey Jack cheese
1. Preheat the oven to 350 F. Film a 10-inch skillet (with an ovenproof handle) with oil, and heat over medium-high heat. Add the potatoes, onions, and a little salt and pepper. Sauté until the potatoes are tender. Remove skillet from the heat. Stir in the garlic then sprinkle the potatoes with the paprika.
2. In a bowl, beat together the eggs, milk, salt, pepper, and 2/3 cup of each of the cheeses. Pour the mixture over the sauteed potatoes. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it. Let the omelet stand for 5 to 10 minutes before cutting it into wedges.
Think of this recipe as a general idea and improvise. Use cooked greens like spinach and chard instead of all or part of the potato. Or before cooking the vegetables, saute several slices of good bacon or pancetta in the skillet until barely browned. Remove from the skillet and set aside. Discard the fat in the pan and proceed with the rest of the recipe. Add the bacon to the egg mixture before pouring it over the potatoes.
If possible, use organic eggs. There really is a difference in flavor.
THOUGHTS FROM LYNNE
Instead of making yet another new year's resolution aimed at self-improvement, consider what Sally Swift, the managing producer of The Splendid Table, often does. She picks a cookbook that's new to her and cooks her way through it during the coming year. She says it's a fun and simple way to learn a new cuisine. Select the book, stock your pantry with the staples unique to the cuisine you'll be "studying" and you're good to go. I love this idea!