Spanish Omelet

By the RecipeCafe Archives

Ingredients

• 1 For the French Omelet (see cross-reference to Farmer's French Omelet, p. 99):
• 1 For the Tomato Sauce:
• 2 tablespoons (30 g) unsalted butter
• 1 tablespoon finely chopped onion
• 1 cups (415 ml / approximately 420 g) canned or fresh crushed tomatoes
• 1 tablespoon sliced mushroom
• 0.25 teaspoon (1.5 g) salt
• 1 Few grains cayenne pepper
• 1 Optional: 1 small piece red or green bell pepper, finely chopped

Instructions

1. 1. Make the Tomato Sauce first so it is ready when the omelet is done. In a cast-iron skillet or heavy saucepan over medium heat, melt 2 tablespoons (30 g) butter. Add 1 tablespoon finely chopped onion and, if using, the finely chopped red or green bell pepper. Cook, stirring occasionally, until the onion turns golden yellow, 4-6 minutes — the onion should be soft and lightly colored, not browned.
2. 2. Add 1 3/4 cups (415 ml) tomatoes. Raise heat slightly and cook, stirring frequently, until most of the moisture has evaporated and the sauce is thick enough to hold a brief trail when a spoon is drawn through it, approximately 10-15 minutes. Reducing to this consistency is a technique called evaporation-reduction: the goal is a dense, spreadable sauce rather than a liquid one.
3. 3. Stir in 1 tablespoon sliced mushroom, 1/4 teaspoon (1.5 g) salt, and a few grains of cayenne pepper. Cook a further 2-3 minutes, until the mushroom softens and no raw aroma remains. Taste and adjust salt.
4. 4. Prepare a French Omelet according to Farmer's method on the corresponding page of this volume (p. 99). The omelet is ready when the edges are just set and the center is still slightly soft — approximately 2-3 minutes over medium-high heat in a 9-10 inch (23-25 cm) skillet. Remove from heat while the center appears barely moist; carry-over heat will finish it.
5. 5. Fold the omelet onto a warmed serving plate. Spoon a portion of the Tomato Sauce into the center fold and arrange the remaining sauce around the omelet on the plate. Serve immediately.