Spanish Potato Omelet and Wilted Spinach Salad

Well doggone it. I done gone and dusted off the pots and pans and put one of them to use at last. After purchasing what I think was about 10 pounds of potatoes at the Melrose Place farmer's market on Sunday, I thought a Spanish omelet would be a good way to put them to use. Not to mention a healthier way (my first choice would have been scalloped, tossed in whipping cream and a good cheese), since I must be swim suit ready in a matter of days.

Usually I use a tried and trusted tortilla recipe from the Joy of Cooking, and I should have just stuck to that. Instead I used one from a new Cooking Light compilation I had ordered, (yes, I am still a member of that damn book club) mostly to justify the purchase, even though I questioned the recipe quantities. But in the end the "Light" in "Cooking Light" won me over, as I pondered things like beaches and swimming pools, and my pending close proximity to them.

To accompany the omelet, I thought a warmed spinach salad would be nice, and of course, my most faithful friends over at America's Test Kitchen had what I was looking for in The New Best Recipe.

The salad was wonderful, the tortilla, meh. I think one or two extra eggs and slightly less cooking time would have done me right. I really need to learn to listen to my instincts more. My concern about the potato to egg ratio did cause me to cut back slightly on the potatoes, but I still think it was a little off.

Here are the recipes:

Spanish Potato Omelet
(Cooking Light, August 2001, by way of the All New Complete Cooking Light Cookbook)

6 cups thinly sliced peeled baking potato (about 3 pounds)
2 cups thinly sliced sweet onion
Cooking spray
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
4  large eggs
Oregano sprigs (optional)

1. Preheat oven to 350°.

2. Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.

3. Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.

4. Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.

Wilted Spinach Salad with Goat Cheese, Olives and Lemon Vinaigrette
(From The New Best Recipe)

5 ounces baby spinach (about 6 cups)
3 tablespoons extra virgin olive oil
1 medium shallot, minced (about 3 tablespoons)
1 medium garlic clove, minced or pressed through a garlic press
1 teaspoon minced fresh oregano leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon sugar
1 tablespoon juice from 1 lemon
2 ounces goat cheese, cut into small chunks
6 black olives, sliced thin

1. Place the spinach in a large bowl.

2. Cook the oil, shallot, garlic, oregano, salt, pepper and sugar in a small skillet over medium heat until the shallot is slightly softened, 2-3 minutes. Add the lemon juice and swirl to incorporate.

3. Pour the warm dressing over the spinach, add the cheese and olives and toss gently with tongs to wilt. Serve immediately.

Cook's Notes:
I cheated a little on some of the salad stuff. I didn't feel like slicing my olives, probably used more than 6, and added some green ones for good measure. I also used dried oregano in the dressing, as I didn't have any fresh.

Comments

[flipflopmama]

I HAVE to try the spanish Omelet!! I have a foreign exchange student from spain who CAN'T cook!! LOL LOL.. this would be great to surprise her!!!

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I love Omelet..that is one of my favorite..