Current Musical Obsession, by an Old Favorite: Gruff Rhys' "American Interior"
November 17, 2014
I do doodle
August 18, 2016
Kitchen Improv : Potato and Onion Omelette
May 16, 2014
When it comes to cooking, I've always been pretty "by the book," relying on recipes and tweaking them as needed. But, sometimes you just need to use the leftover veggies in the fridge up before they go bad. That's how I came up with this simple but yummy and filling brunch. You can either house this mofo like I did in the name of both breakfast and lunch, or you can split it with a friend and add a side salad.
Potato and Onion Omelette
Vegetable oil spray
2 small potatoes (I used Yukon Golds), in 1/2" cubes
1/2 medium yellow onion, in 1/2" cubes
5 Tbs italian parsley, chopped roughly and divided
Salt and freshly group pepper, to taste
3 large eggs
1 Tbs milk or cream
3 Tbs soft goat cheese
Green chile sauce, if desired
Spray a 9" skillet with a generous amount of vegetable oil spray. Heat to medium. Add cubed onion and potatoes to skillet and toss in oil. Spray more cooking spray if needed to coat. Add 3 Tbs chopped parsley, as well as salt and pepper. Stir, cover, and turn down heat to low. Cook until potatoes are fork tender and onions are translucent, about 10 minutes.
In small bowl, beat eggs and milk/dairy with a fork until well mixed and bubbly. Pour into skillet, over vegetables. Crumble goat cheese onto skillet mixture, distributing as evenly as possible. Mix everything gently, pulling away any crust along the bottom. Cover and cook for about 5 minutes, till only the top of the egg is still translucent.
Add remaining parsley and cover and cook again, until eggs are no longer translucent on top, about a minute. Serve in skillet with green chile sauce, if desired.