Omelets are a Fail-safe to Dine Well
One would be very badly off, if one didn´t have the ingredients for a Spanish omelet.
According to legend, during the siege of Bilbao, Carlist general Tomas Zumalacarregui created the popular Spanish omelet as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although, it remains unknown whether this is true, it appears that the popular omelet started to spread during the early, Carlist wars.
On another occasion, this general went into a farmhouse and ordered for something to eat. The farmer´s wife said to him that that she only had one potato, one egg and one onion, but women know how to make a bigger omelet adding some bread crumbs, a bit of flour to make the egg grow and whatever they have in the pantry. The general was quite pleased with his meal and thanked them on leaving.
Since then this dish has become a safe-fail in every Spanish kitchen and one would be badly off, if one didn´t have a couple of potatoes, one or two eggs and an onion.
This dish that is trying to compete with the Italian pizza everywhere has come a long way then.
The traditional one should be made with potatoes, eggs and a yellow onion, but this is a versatile dish as well as it is delicious.
There can be omelets using aubergines, green peppers, courgettes, artichokes instead of the potatoes and all what an orchard may grant us. Some people make a sort of cake piling three different omelets to cover them up with tomato sauce. Some add a couple cloves of garlic or spring onions.
When someone makes an omelet, it is interesting to watch him how he or she is going to flip it. A skillful cook will certainly flip it making the omelet jump in the air to go back into the pan. It requires practice if one doesn´t want to see the omelet on the floor. The most common way is to place a plate on the pan pressing it with one hand and with the other, one should flip it from the pan into the plate and back again into the pan.
An omelet can be eaten cold or hot, but needless to say it tastes better warm. It shouldn´t be left for the next day as potatoes get soggy and damp.
A good cook will always have its own non-stick pan for the omelet and it won´t be washed with any hard sponges. There is nothing worse that not being able to flip an omelet well, because it´s stuck on the pan. The presentation will certainly be disgussting.
So, now that it´s summer in many parts of the world and we are for light, but nutritious diners, have a go and make an omelet with a green salad to go.
For the traditional one, you will need three medium size potatoes, a couple of eggs, a yellow onion, salt, a pinch of black pepper and olive oil for frying.
Peel the potatoes and slice them thinly. Chop the onion and mix with the potatoes. Fry in abundant olive oil on a low fire as the potatoes and onion should tender, but not crispy. Meanwhile, beat the eggs. Once the potatoes and onion are fried, remove from the oil and mix with the beaten eggs. To flip the omelet the pan should be slightly oily. Try the skillful way to flip it in the air or just do it as any housewife would do.