Raúl Musibay: Unlike the French and American-style omelets, the Tortilla Española is a thick egg dish cooked in a heavy cast iron pan.
Glenn Lindgren: Several American Cuban restaurants serve a dish that combines the flavors of the Tortilla Española with the light, thin practicality of an American omelet.
Jorge Castillo: This is our take on this New World Omelet.
Combines the flavors of the Tortilla Española with the light, thin practicality of an American omelet.
INGREDIENTS:
1 cup thinly sliced new potatoesSALAD
6 cups mixed greensRed Wine Vinaigrette Dressing:
1/2 cup red wine vinegarParboil the potatoes by placing them in a saucepan full of lightly salted water. Bring to a boil, reduce heat to low and simmer until tender -- about 15 to 20 minutes. Drain.
Heat some olive oil in the pan, and sauté the parboiled potatoes and the onions until lightly browned, stirring frequently. Season the potatoes and onions with a little salt and pepper. Add the sliced chorizo to the pan and sauté briefly until heated through. Set pan aside.
In a bowl, beat the eggs with a wire whisk. Add softened butter, whisking vigorously. You will now have little flecks of butter in the egg mixture. Whisk in a pinch of salt and a dash of black pepper.
Make 4 individual omelets by dividing this egg mixture into fourths.
Heat a large flat non-stick omelet pan or griddle, to medium/low. Add 1 tablespoon of butter to the pan. Pour in one fourth of the egg mixture to the pan so that it covers the entire pan. Immediately reduce heat to low and cook until the bottom of the egg mixture starts to brown slightly and the eggs firm up in the pan.
Spoon 1/4 of the potato-onion-chorizo mixture along one edge of the egg "round" in the pan covering no more than half of this circle so that you can fold the uncovered half of the omelet over the filled half to make a "sandwich."
Drizzle the filling with 2 tablespoons of sour cream and sprinkle with 1/4 cup cheese.
Fold the uncovered half of the egg "circle" over the top of the covered half. Cover and cook a minute or two longer -- just until the cheese melts.
Gently remove the omelet from the pan and keep warm in oven while you make the remaining servings.
To make the dressing for the greens:
Mix all of the dressing ingredients in a blender. Just before serving, garnish each plate with chilled mixed greens tossed in the red wine and seasoned to taste.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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