Puerto Rican Vegetable Omelet

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Puerto Rican Vegetable Omelet

 

1 small red potato, peeled and cut into 1/4 inch dice

1/3 small chayote, peeled and cut into 1/4 by 1 1/2

inch matchsticks

1 teaspoon extra-virgin olive oil

1/4 small red onion, thinly sliced

1/4 small red bell pepper, cut into 1/4 by 1 1/2 inch

matchsticks

1 garlic clove, minced

salt and freshly ground pepper

1 teaspoon finely chopped fresh flat-leaf parsley

1 teaspoon minced fresh cilantro

2 teaspoons unsalted butter

4 large eggs, lightly beaten

1/4 cup heavy cream

 

In a small pan of boiling water, cook the potato and

chayote until just tender, about 4 minutes. Drain the

vegetables and transfer to a plate.

Heat the olive oil in a small skillet. Add the onion

and red pepper and cook over moderately high heat,

stirring, until wilted, about 2 minutes. Add the

potato, chayote and garlic, season with salt and

pepper and cook for 1 minute. Stir in the parsley and

cilantro, cover and keep warm.

In a 10-inch omelet pan, preferably nonstick, melt the

butter until the foam subsides; tilt the pan to coat

the bottom and sides. In a bowl, combine the eggs and

cream, and season with salt and pepper. Add the eggs

to the pan and cook over high heat without stirring

just until the edges set. Lower the heat to moderate

and lift the sides of the eggs, tilting the pan to let

the uncooked eggs spread underneath. Cook until the

bottom is browned and the top is still slightly runny,

about 2 minutes.

Spread the vegetables on top of the eggs. Tilt the pan

and fold over one-third of the omelet to partially

cover the vegetables. Roll the omelet onto a cutting

board, flipping it over itself. Cut the omelet in half

and serve on warmed plates.

Makes 2 servings.

 

 

 

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