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Potato Omelette

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One of the best satisfactions in life is making a delicious, one-of-a-kind meal using the odds and ends ingredients leftover in your fridge. I always seem to have roasted potatoes on hand, eggs, onions. And this morning while I mused about what to fix for breakfast, I remembered a recipe I came across in Laura Calder’s cookbook, French Food at Home, a couple days ago and set about excitedly to whip it up.

I adore these kinds of recipes, the ones that are stellar as written but are the basis for ingenuity and resourcefulness– you can pretty much use whatever ingredients are at your disposal at the time and the results will almost always be wonderful. This omelette was effortless to prepare, and a joy to bring together on a lazy, Norah Jones-filled morning. Per Laura, I used bacon as my savory choice of meat, but pancetta, smoked ham, hell, even smoked salmon or whitefish would be great. Play around with herbs, as I think tarragon and chive might be nice here too.

 

 

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// potato omelette

inspired by Laura Calder’s potato omelette, from her cookbook French Food at Home

Serves 1 generously, 2 as a first course or accompaniment with green salad

 

2 slices bacon, cut into rations

2 tablespoons diced shallot

Apple cider vinegar, a splash

1 cup roasted, diced potatoes

3 eggs, beaten, seasoned with salt and pepper

1 tablespoon chopped green onions

White truffle oil, for drizzling (optional)

 

// In a smallish to mediumish-sized fry pan, crisp up the bacon over medium heat until just golden and beginning to crisp. Toss in the shallot and cook for about another minute. Add a splash of apple cider vinegar and toss about. Tumble in the potatoes and mix, coating with fat. Spread everything out to cover pan. Pour in the beaten eggs, caring to blanket the potatoes, bacon, shallot loveliness. Turn heat down to medium-low, cover, and cook until bottom and top are just set, about 5 minutes. Top with chopped, green onions, and drizzle with white truffle oil before serving.

 

 

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Homemade turkey chorizo

 

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Pretty sure by now, you know my proclivity towards breakfast, as evidenced by these recent posts. Mornings are so alluring to me– a clean slate, fresh starts, unknown challenges.

A BIG, HOT, CUP OF COFFEE.

Once again, I fall under the spell of the savory side. Warm, spicy, comforting. Chorizo is all this and more. For me, it’s very much a familial thing because my dad would always make homemade chorizo when I was still living at the house out West. He made his more traditionally, of course, utilizing pork instead of turkey, but conceptually they are the same with a few spice similarities.

Two key ingredients in any chorizo: chili and vinegar. You have free reign to experiment with different kinds and combinations here. In this particular recipe, I use New Mexico chile powder and red wine vinegar– two ingredients commonly found in Peruvian cooking.

I tell you what: there is something extraordinary that happens when you mix chili with garlic and acid. Together they create a menage trois of aromas so enticing that it makes it incredibly difficult having to wait until the next day to taste. And yes, you have to wait. At least 24 hours so the meat and spices can flavorize each other and get drunk happy.

But that next morning when you open your fridge, you will be greeted so delightfully by the heady, pungent smell of spicy, garlicky chorizo beckoning to be fried up and scrambled with eggs, that you will forget the hardship you suffered overnight waiting.

 

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// homemade turkey chorizo

 

Makes breakfast for 1, all workweek long

 

2 pounds ground turkey, preferably dark meat

3 fat cloves garlic, pushed through garlic press

2 tablespoons red wine vinegar

2 tablespoons New Mexico chile powder

1 tablespoon cumin

1 tablespoon paprika

2 teaspoons dried thyme

1/2 teaspoon cayenne pepper

1 tablespoon salt

2 teaspoons black pepper

 

olive oil, for frying

Eggs, optional

 

// Mix all ingredients into a large bowl with your hands. Separate into two portions, and dump each one onto sheets of plastic wrap to form into logs. Secure tight and stash in fridge to marinate at least 24 hours.

Grab a frying pan and drizzle in a touch of olive oil. When it shimmers, dump in one portion of turkey chorizo and crumble with wooden spoon. Fry until cooked through and golden. If you’re adding eggs, crack them in now directly into the pan and scramble with chorizo until pale yellow and just barely cooked through. Overcooked eggs is a tragedy and a crime– don’t commit it. Eat as is, or, as my dad always served it– in between two slices of white bread.

 

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Garlic and paprika-spiced roasted russet potatoes

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Dem taters.

God that’s sexy, isn’t it? I mean even just saying it out loud gets me excited, not to mention the taste, the smell, the way it looks so tempting tumbled on that plate. The perfect breakfast for me isn’t waffles, isn’t pancakes, hell, not even a doughnut(!), and if you know me well enough you know how heavily I adore and worship the glorious doughnut– nope, my best motivation to roll out of bed in the morning is the promise of fried eggs and potatoes. Simple, old school, effing delicious. And even more dangerous with a generous splattering of Cholula, the liquid gold of store-bought hot sauce in my opinion. But you don’t need to have these potatoes just for breakfast– eat them for lunch as a salad, enjoy them as dinner under a blanket of pulled pork, put them in your back pocket to snack on all day long and if you sit on them, you my dear have made smashed roasted potatoes in the time it took you to write that expense report. You. Are. Awesome.

 

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I’ve made a ton of roasted potatoes in my lifetime and can tell you the type of potato you use will yield slightly different results, mostly texturally. The russet potatoes used in this recipe will make for crispy on the outside and fluffy on the inside roasted potatoes. Think of a baked potato. Now think much tinier, like the size a hamster might eat. It’s like that.

 

 

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Also, let’s talk garlic press. I know many of you probably don’t own one. Own one. It is the easiest way to infuse maximum garlic flavor into anything you cook. I promise you won’t regret it but make sure to rinse press immediately after using, otherwise she can be a little b to clean with sticky garlic cling.

 

 

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Sticky garlic cling. That’s a thing.

 

 

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But more importantly of a thing: these potatoes. Do the thing.

 

 

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// Garlic and paprika-spiced roasted russet potatoes

 

serves 4 hefty breakfast portions, preferably with eggs and greens

 

2 1/2 pounds russet potatoes, washed, scrubbed, cut into half moons

4 fat cloves garlic, pushed through garlic press

1 heaping teaspoon paprika

1 teaspoon dried thyme

1/8 teaspoon cayenne pepper

1 heaping teaspoon salt

1/4 cup olive oil

 

// Preheat oven to 400 degrees. Place a rack in the middle of the oven.

Line a large baking sheet with aluminum foil and tumble the potatoes in. Add the garlic, paprika, thyme, cayenne, salt, and olive oil. Toss together with your hands, massaging the spice and olive oil throughout the flesh of the potatoes. Spread them out evenly and deliver to middle rack of the oven. Roast for 15 minutes; toss with spatula. Roast another 15 minutes; toss. Roast 20, toss, test with knife– if it slides in easy and the potato skins are crispy to your desire, they’re done, if not, roast longer. And then: cool on baking sheet until you can’t stand it any longer. Devour.

With eggs, with bacon, with wilted greens, with ranch dressing. But always, always, with Cholula.

 

 

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Potato Omelette » okie dokie artichokie - […] meal using the odds and ends ingredients leftover in your fridge. I always seem to have roasted potatoes on hand, eggs, onions. And this morning while I mused about what to fix for breakfast, I remembered […]