Shopping List
- 12 oz. Yukon Gold potatoes
- 1 bunch flat leaf (Italian) parsley
- 1 shallot
- 1 bag salad greens, preferably organic
- 8 large eggs
- 4 oz. chunk Parmigiano Reggiano
- Multi-grain rolls
Pantry Items
- Fine or coarse sea salt
- Black pepper
- Garlic
- Sherry or red wine vinegar
- Dijon mustard
- Extra virgin olive oil
Suggestions
- Wine: A light Merlot
- Dessert: Dried figs and semi-sweet chocolate
Game Plan:
- When you walk in the door
- Get out Pantry Items.
- Assemble the ingredients.
- Get out Tools.
- Open the wine and put it in a cool place.
- Prep
- Wash the potatoes and cut them potatoes in half.
- Put the potatoes in the saucepan, cover with water, add 2 tsps. salt.
- Crack the eggs into the mixing bowl, whisk thoroughly. Season with salt and pepper.
- Mince 1 clove garlic.
- Wash and dry the parsley. Pluck off 1/3 cup of the leaves.
- Thinly slice the shallot (use a mandoline if you have one).
- Start Cooking
- Bring the potatoes to a boil over medium-high heat.
- Reduce the heat a bit and cook until they are just tender, 15 minutes.
- Make the salad dressing. Put 1 tbsp. vinegar and some salt into the salad bowl.
- Whisk in 1 tsp. mustard
- Whisk in the shallot.
- Slowly whisk in 1/4 cup olive oil. Taste it, adjust seasoning. Forget it for now.
- Check the potatoes. If they are tender, drain them.
- Set the table.
- Rinse the salad greens, and spin them dry.
- Slice the potatoes into medium rounds.
- Heat 1 tbsp. olive oil in the skillet over medium heat.
- Add the potatoes – they should sizzle. If they don’t, increase the heat.
- Saute until they are heated through.
- Add the garlic, stir. Sprinkle everything lightly with salt and pepper. Shake the pan, and stir everything gently.
- Whisk the eggs once, then pour over the potatoes.
- Using the heat proof spatula, pull the eggs back from the edges of the skillet towards the center.
- Tip the skillet so uncooked egg from the center runs to the edge.
- When the egg has set, pull it back to the center of the pan, and tip any uncooked egg to the edge again.
- Repeat until the eggs are cooked, 5 minutes or so. The omelette shouldn’t be dry.
- Turn off the heat under the pan.
- Put a big plate on top of the omelette pan, and flip over the pan so the omelette falls on the plate.
- With the vegetable peeler, “peel” the Parmigiano Reggiano over the omelette so it is covered.
- Whisk the salad dressing.
- Add the lettuce and toss, toss, toss.
- Don’t forget the rolls.
Wow that was fast, let’s eat!
