This week’s FFwD recipe is an egg omelet from the region of Basque in France. The ‘original’ recipe is a potato tortilla but I chose one of the variations offered by Dorie and made a mushroom version.
Half a pound of Baby Bella or cremini mushrooms were cooked with spring onion and garlic with the addition of chopped parsley, thyme and rosemary. The mushrooms were then stir into nine beaten eggs for the omelet. The omelet mixture is first cooked in a skillet before going under a broiler for a minute to finish. The result was a delicious omelet. The herbs complemented the mushroom very nicely and the omelet wasn’t dry. I found it needed a little something though and some Frank’s RedHot sauce took care of that. This was supposed to make 4 lunch main-course servings but it was gone quickly between 3 adults. Maybe it would have fed four if I had served a salad too.
This was a simple and quick dish to make. From start to end I took about 50 minutes. I might try the ham, egg and potato version next time. I cooked the omelet in my stainless steel 10-inch skillet and it turned out on the flat side, not even an inch high. One tip about handling a skillet that has been in the oven – don’t put your oven mitt away after you used it to remove the skillet from the oven. Instead, put it over the skillet handle i.e. insert the handle into the mitt, and leave it there. That will prevent a nasty burn and shock when you grab the hot handle by mistake – like what happened to me a few times when I wanted to move the skillet away!
Click here to look at the tortilla other French Fridays with Dorie members made. Next week’s recipe is an Orange-Almond Tart.