Friday, January 21, 2011

Flippin' Omelets

Kid-free Friday night here! {{Holla!!}} Yeah, we're having dinner at 11:00PM, because at dinnertime we had a super-healthy meal of white cheddar popcorn and Dairy Queen Blizzards. Because apparently, we are "Parents Gone Wild" when the kids go to grandma and grandpa's house.
So, now at this time of night, it seems omelets is what's cookin'! So, you most likely don't need an omelet "recipe", since you might be familiar with beating a few eggs, pouring them in a hot skillet and adding your veggies, meats, cheese, whatever your fancy and then folding to finish. But if you're making one to serve many and therefore aren't folding it, you have to flip it. And flip it, you will, without getting slimy raw egg all over you from the uncooked side falling all over the place. Read on to discover how.
What I used this time:
5 eggs; beaten
2 potatoes; peeled, diced
shredded sharp cheddar
cooked ham; diced
5 eggs is a good amount for 2 people, I'd estimate. When the kids are here, I'd use 8 or so. And I love to add spinach too; I was just too lazy to go out into the garage refrigerator for some. Yep, that's pretty darn lazy. :) But really, you can be super-basic with this and just do eggs and potatoes. We dip that version in ketchup.
How you make it:
Heat a few tablespoons of oil in a skillet, add potatoes and season with pepper. Fry those up for a few minutes and cover with a lid on lower heat till they're fully cooked and not crunchy raw. Pour in the eggs, then add your other stuff, in this case, ham and cheese. Cover with lid and continue to let cook on medium to medium low heat. Once it's firmed up a bit and golden brown on the bottom, you get to flip it now! Make sure the omelet is loose around the edges so that it's ready to flip. You can add some more oil to the sides and work it around to loosen if it feels stuck. So, grab a platter or what I like to use: a pie plate since it's got higher edges than a platter or plate, and with the help of a large spatula, slide it onto the pie plate, uncooked side still up. Keep the pie plate in your hand, don't put it down, it makes the next part difficult, if you do. Now take your skillet and turn it upside down to cover the pie plate like a lid. Turn it back over and remove the pie plate. Done. Huge, honkin' omelet is magically flipped. Cover and continue to cook on low/med heat till done.
Serve with fresh fruit.
Voila! I hope you like it! Great for breakfast, lunch or dinner. Or midnight dinner, in our case.


  1. AH! Please note! ** I did not use the entire package of ham pictured for a 2 person omelet. I forgot to specify it was about a quarter of it. **

  2. I ate these, frequently, in the Canaries, when I was a missionary. The omelets were called "Tortillas Espanolas," (Spanish Omlete). They were sometimes served chilled, and were frequently served with a side of crusty bread (baked daily), and a mild-tasting goat cheese. Warm or chilled, they are divine.

  3. YES!! They are Spanish, indeed! That's fun to hear a confirmation of that! My French grandmother and all of her family all make and serve this regularly, but most of their cooking has Spanish roots because their mother was Spanish. In fact, many dishes that I grew up thinking were my Mémé's FRENCH cooking, actually were typical Spain fare. Like this one. :)

  4. Just curious, when you use spinach do you use fresh or frozen?

  5. Erin, I've used both. Just depends on what's on hand. It's yummy either way. :)

  6. Ack! I am newly in love with you! Thanks for creating this blog! BTW, I never knew you were so literarily (oh my gosh, actually a word!) inclined!! You are flat-out amusing, my friend! :) I'm a FOLLOWER!!

  7. Groupie, you mean, my dear friend!! ;) Thanks for following! And your "literarily" comment means a lot coming from you, whom I adore reading your literary voice, myself! I've fallen over, gut-bustin', reading your blog. Thanks again!