Wednesday, February 10, 2010

Potato, Quinoa and Spinach Omelette topped with Gruyere

So this is not one of the recipes I said I was going to be posting but it was something I made for lunch yesterday that turned out quite nice. The idea came from a little lunch party I attended a week or so back. Therese and Paula invited me to join in on an outing to Panzole to go the weekend market and afterward we went over to Anne's house where she made us a lovely lunch, part of which included a simple potato omelette.

I made a few alterations to Anne's omelette but it was still quite simple.

Potato Omelette for One (or two! you could split it and have a nice salad on the side!)
2 eggs, beaten well
2 small russet potatoes, sliced thin
large handful of spinach, stacked, rolled and sliced thin
Herbs de Provence
1/8 to 1/4 cup cooked quinoa
olive oil

1. Heat oil in a large skillet and then add the potatoes. Throw in some Herbs de Provence and a little salt. Cook, stirring often so they don't get too brown on one side. When they start to turn brown and crispy put a lid on the pan and let them cook a bit more (this keeps them from turning into dry chips). Taste a slice and make sure they are cooked through, then put them on a plate to wait.
2. Throw the spinach in the pan with a little oil and flash wilt them - meaning they are in the pan for less than a minute! Stir them up and let them soak up a little olive oil and get wilted, then throw them on the plate with the potatoes.
3. In a nonstick pan or a oiled/buttered one, throw in your well beaten eggs and let it start to cook. As its starting to set dash a little salt, pepper, and Herbs de Provence on top. When the bottom seems to have firmed a bit add your toppings. I did quinoa, then spinach, then potatoes. Cook the omelette until the top is cooked to your liking.
4. Remove from heat and sprinkle with Gruyere. Fold the omelette over and cut it in half. Serve right away!