Lundi: Recipes

I've featured recipes by the incomparable Leon E. Soniat, Jr. here at HQ before. I like to mess around with recipes, too, and fit an existing recipe to the taste of those I cook for. Chef Soniat's Creole style recipes are a great base to take off from and today's omelet recipe is a good example.

The original appeared in La Bouche Creole II as the Potato-Onion Supper Omelet. My kids aren't big on onions but they do like potatoes and are very fond of rosemary potatoes. Voila! Soniat's supper omelet went from Potato-Onion to Potato-Rosemary just like that.  I don't much trouble to make it an omelet either (no folding over, etc.) Here's the recipe; enough for four hungry people.

6 to 8 tbsps olive oil
2 potatoes, washed and cubed (you can peel the potato if your family prefers, by all means)
2 tbsps butter
8 eggs, lightly beaten (add a little milk if this is how you usually scramble eggs)
1 to 2 tsps dry rosemary or a few sprigs of fresh rosemary, leaves peeled off the stalk and coarsely chopped
Salt
Black pepper
Tabasco

Heat the oil in a large skillet. Add the potatoes and cook them over medium heat until golden brown and crisp, about 8 to 10 minutes. Remove the potatoes to a paper towel to drain.

Pour off a bit of the oil, leaving about 2 tablespoons, and add the butter. When it foams, return the potatoes to the skillet and add the eggs and rosemary. Stir in the salt and pepper to taste and a few dashes of Tabasco. Continue to stir for a minute or two more then - and this is the hardest part - leave the omelet alone. Let it cook for another one or two minutes, or until the eggs are done to your liking.

Serve immediately with some warm rolls or a fresh baguette. This is a delightful winter meal and can be tweaked with any herb that particularly appeals to you and yours. Bon appetite ~

Header: Egg by Edward B. Lintott via Old Paint