Thursday, September 24, 2015
I got a request for this recipe a while back. I was going to make it that week, and then life happened, and it got put on the back burner. Yesterday the request was brought to my attention, and I am so glad it was. I try to make requested recipes as quickly as possible, and can't believe I let this one slide.
I am so glad I made this recipe today for a Spanish omelet. It was so good, I ate the whole thing. I didn't even feel guilt. It was just that good. Crispy on the outside, tender, moist and fluffy on the inside. Smoked paprika added just the right amount of smoky goodness and really took it to the next level.
Now, a few words before you jump into this recipe. It is not a speedy recipe. It requires patience and time. Also, a really good, nonstick pan is vital for this recipe. Because you are not using oil of any kind, it needs to have a nonstick pan that is in good working order.
You cannot rush this recipe, the batter needs time to cook and set up, and if you rush it, it will turn into a Spanish potato scramble.
3 medium sized potatoes ( I used russet, you could use yukon gold too) peeled cut in half, and cut into half moons about 1/4 inch thick. soak for 5 minutes in water. (keeps them from turning brown)
1 medium yellow onion, peeled and cut in half. Sliced into half moons about 1/4 inch thick
1/2 tsp. salt
1/4 tsp. black pepper (optional)
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. smoked paprika
1 cup water
4 oz. firm tofu (1/4 of a brick)
1/2 tsp. baking powder
3/4 c unflavored/unsweetened plant milk (I used almond)
3 tablespoons maseca masa flour, (corn flour used for tortillas and tamales)
1/4 tsp salt
In a large, good, nonstick pan, add the onions, potatoes, salt, pepper, onion powder, garlic powder, and smoked paprika.
Pour the 1c of water over it, and set on the stove over medium heat. Stir around to mix the spices, and cover the pan. Allow to simmer for about 15 minutes, or until the potatoes are cooked.
While they are cooking, make the batter. Add the tofu, baking powder, plant milk, corn flour and salt to a blender and blend until very smooth. Set aside.
When the potatoes are are cooked, remove to a colander to drain.
Wash the pan out.
Turn the heat to medium low.
Place back on the heat, and add the batter.
Then add the drained potato mixture and press them gently into the batter.
Now this is where low heat and patience comes into play. Make sure the heat is on medium low, and cover the pan. Walk away. This will take about 15 minutes on the first side. Don't touch it or try to flip it. Just let it do its own thing.
After 15 minutes, use a thin spatula and run around the edges, and slowly around under the omelet. If it starts to tear or seems wet, let it go another 5 minutes and try again.
Once you loosen the omelet, slowly tip the pan and transfer the omelet to a dinner plate.
Wipe the pan out and turn the pan onto the plate. Flip the omelet into the pan (I used a hot pad on the bottom of the plate so I didn't burn myself)
Now, let it go for another 15-20 minutes. This time do not cover.
After 15-20 minutes, run your spatula around the edges again, and around the bottom. If it still jiggles, let it go a little longer.
Gently remove from pan by tipping it and letting it slide onto a plate.
It will need to set up for about 10 minutes. Do not cover. This is best served warm, not hot.
Cut into wedges and serve with fresh cut tomatoes.
Like I said, it is a long recipe that is great for a brunch.
I hope you try this and enjoy it. :)