The inspiration was Spanish, but this version is seasonal PNW. I got lucky with this one. The knack is to cook it on the stovetop for a few minutes, finish in a hot oven, and remove it exactly when the eggs are set, but not firm. It was creamy delicious, abundant with the flavors of potato, leek, kale from the backyard, eggs from Sea Breeze Farms, and Samish Bay Farms gouda grated on top. Cooking eggs just the right amount of time is not usually my forte. I’ll try to pass on the general idea. The celebration here is that it combines local, seasonal ingredients.
You’ll need 5 or 6 eggs, 2 leeks and 2 or 3 Yukon gold potatoes sliced, 1 cup of chopped kale, any local cheese you like, fresh chives if you have some or your neighbor does. Ask first. You should take liberties with these ingredients, more or less of anything would be fine. *Spanish omelets are a mainstay in Spain, comprised of lots of potatoes, a few eggs and copious amounts of olive oil.
I started with maybe a tablespoon of butter and twice that amount of olive oil. This is a lot of oil, I think, and not nearly as much as the Spanish use in this traditional dish. It keeps the layers of vegetables and egg moist throughout the cooking, and makes it easy to remove pieces from the pan. Feel free to use less oil, or more. You’ll need a frying pan 8-9” in diameter with an ovenproof handle. Preheat oven to 400º. Season each layer with a small amount of salt and pepper as you proceed.
Put chopped potatoes in hot oil and cook for six or seven minutes, turning occasionally; add a cup or so of leeks and cook on medium heat for a few more minutes; add the kale, stir everything together and cook until potatoes are fork tender and golden brown.
Vigorously mix together eggs and ½ cup milk or cream, and pour gently over the potato/leek/kale mixture. Let sit and cook on low-medium heat for three or four minutes, sprinkle with grated cheese and put in the oven for another five minutes or until browned and eggs are barely set. Turn on the broiler to brown if needed. Sprinkle with fresh chives and a dollop of sour cream if you wish to gild the lily.
On the plate with a Washington Braeburn apple, Italian sausage from Skagit River Ranch, and Rockridge Orchards’ cider on the side – it was a delicious dinner on Wednesday night and might be Easter morning’s sunshine. Happy Spring.