From Family Meals, 2014
This traditional tapas bar snack is sometimes served between two slices of rustic crusty bread. It’s just as delicious served plain. Either way, the bright pickled tomatoes steal the show. This is the sort of dish you’ll quickly come to crave.
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Yield: Serves 4 to 6, even 8 with small brunch servings
For the pickled cherry tomatoes
1 red onion, thinly sliced
1/4 cup (60 mL) of water or tomato juice
1/4 cup (60 mL) of cider vinegar
2 tablespoons (30 mL) of white sugar
1 tablespoon (15 mL) of coriander seeds
1 tablespoon (15 mL) of fennel seeds
1 teaspoon (5 mL) of mustard seeds
1/4 teaspoon (1 mL) of your favourite hot sauce
1 pint (500 mL) of cherry tomatoes, halved
2 green onions, thinly sliced
For the potato omelet
1/2 cup (125 mL) of olive oil
1 large onion, sliced
8 garlic cloves, thinly sliced
4 baking potatoes, peeled and thinly sliced
6 to 8 eggs
1 teaspoon (5 mL) of dried oregano
1/2 teaspoon (2 mL) of salt
Lots of freshly ground pepper
4 ounces (115 g) of feta cheese, crumbled (1 cup/250 mL or so)
Begin with the pickled tomatoes. Measure the onion, water, vinegar, sugar, coriander seeds, fennel seeds, mustard seeds and hot sauce into a medium saucepan. Bring to a slow, steady simmer. Continue simmering until the mixture is reduced by half, 10 minutes or so. Remove from the heat and stir in the tomatoes and green onions. Let rest for at least 10 minutes, even overnight.
For the omelet, heat a large nonstick sauté pan over medium-high heat. Swirl in the oil. Add the onions and garlic, briefly sautéing to soften the onions. Add the potatoes and sauté a few minutes more. Cover tightly and reduce the heat. Cook, sizzling slightly, shaking the works two or three times, until the potatoes are tender and lightly browned, 20 minutes or so.
Whisk the eggs with the oregano, salt and pepper. Gently stir in the feta cheese. Add the potato mixture to the bowl, stir to thoroughly coat the works and return to the sauté pan. Cover tightly and cook until firm but still tender, 5 or 6 minutes. Loosen the omelet from the pan with a rubber spatula. With a strong grip and a few folded kitchen towels or a potholder, invert the pan, releasing the omelet onto the lid (if it’s flat) or a large plate. Carefully slide it back into the pan and cook for another few minutes, firming and lightly browning the bottom.
Slice into wedges in the pan using the rubber spatula. Serve and share with spoonfuls of the pickled tomatoes.
© Chef Michael Smith, Family Meals, 2014
Eggs are an excellent choice for the regular rotation in your dinner cycle. They’re a strong protein source, economical, nutritious, easy always delicious.