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Friday, September 2, 2016

Spanish omelet with Mushrooms

The star in this dish is the egg. Make sure to get good ones, free-range organic farm raised eggs are a good choice. I like to cook some crisp bacon to go with this dish.

7 Button cremini mushrooms, sliced
2 Slices red onion
1 Fresh large garden tomato, seeded then chopped
Pinch of Oregano
Pinch of thyme
¼ Teaspoon tarragon leaves
2 Teaspoons olive oil
Unsalted sweet butter
2 Jumbo eggs, beaten until uniform
Finely shredded good melting cheese (Fontina, Gouda, Gruyère, or Muenster)
Salt and pepper
Chopped chives

Heat a 7 inch non-stick fry pan. Add olive oil, red onion, slices of mushroom and a little salt. Cook on medium while tossing until mushrooms are tender. Drain in a fine strainer and reserve. Add a tablespoon of butter to pan. When hot add tomatoes, oregano, thyme, tarragon, a little salt. Cook on medium until tomatoes have reduced and are tender. Correct the seasoning. Tomato should be somewhat spicy. You may add Cayenne pepper if you want. Set aside tomatoes to a small plate.

Have your plate and a lid for the fry pan handy. Wipe you pan with paper towels. Heat the pan and when hot add a tablespoon of butter. Swirl the pan including the edges to coat the sides. Add the eggs. Swirl the pan to spread the eggs. Using a silicon spatula, work the eggs toward the middle to expose more liquid egg to the heat. Sprinkle on the cheese, reduce the heat to low. Cover the pan. Let cook a few minutes. Feel the lid. It should be hot, if not turn up the heat a bit. Once the lid is hot, remove it. Using two spatulas, fold one edge of the omelet over onto itself as to fold it in half. The eggs should be nearly cooked. When done, turn the omelet onto the plate tilted up to make easier contact with the edge of the pan. Top omelet with tomato sauce, then the mushrooms. 
Garnish with chopped chives and serve immediately.