Tuesday, February 09, 2010

Feb 9th - Gravlax Omlette with Sage and Celery Potato Hashbrowns

There is nothing better than a hearty, healthy breakfast for dinner. I don't mean oatmeal or waffles. Eggs and potatoes are often a part of main meals in other forms like quiches or souffles or fries, mash. Why not? It's easy, tasty and healthy.

Sage and Celery Potato Hashbrowns
(this is enough for 2 sides or a hungry me... kidding, D came home after me but I saved him some.)

This is a super easy dish but takes time. Don't rush it by cheating with the microwave. You'll be happy you did.

1 medium potato, not a baking potato, russet, the type with the paper thin, skin.
2 stalks celery, diced 1/2 cm pieces
1/4 red onion, diced 1/2 cm pieces
2 jalapenos (optional)
5 fresh sage leaves sliced into ribbons.
olive oil

Using a mandolin with the 1/2 cm slicer, cut the potato into matchsticks. OR if you don't have a mandolin, slice the potato into thin slices and then cut into matchsticks. You could just grate them but I don't want it all that mushy. You could, and it would be old skul, diner style. Toss with olive oil.

In a large non stick pan, heat some olive oil or butter. Medium high heat. Sautee the onions and celery until soft. 3 minutes. Add the jalapenos and potatos. Mix until all the ingredients look evenly distributed. Salt and pepper. Turn the heat to high. Flatten out with the back of your spatula. Let it sizzle for a few minutes and then toss and flatten out again. If it starts to brown too quickly, turn down to medium high. After 10 minutes pick up a fatter piece of potato and taste to see if it's soft. Continue to cook. It took me 15 to get it where I wanted. 2 minutes from the end, add the sage leaves and toss and flatten. Turn the heat on low and set aside while you do the eggs.

Gravlax Omlette

2 eggs + 1 egg white, organic
1 T milk
1/4 c or small handful of home cured Gravlax
2T fresh chopped dill
NO SALT, gravlax is salty enough

In a small 6" omlette, non stick pan, heat 1 T of butter or olive oil on medium heat. Beat the eggs. Add the eggs and swirl around. Pull the edges to let the raw egg flow to the bottom. For the classic omlette you don't want them to brown, I don't like that flavour. You want to top to still be slightly uncooked and glistening on top but not jiggly. If you're worried and you can manage it, turn it over briefly. Place the filling in a strip, perpendictlar to the handle, i.e. the ingredients and the line of the handle should make a cross. The line of the ingredients should be slightly closer to the handle rather than the middle.

Shimmy the omlette so it's moving. Hold the pan in one hand with your palm facing up. Have the plate in your other hand. Shimmy one end of the omlette on to the plate, then turn the pan over the plate like you're turning the page of a book so that the omlette folds over itself and envelops the salmon. Garnish with more dill and serve warm.

See this video if you need to see the manoever by a pro: Julia

2 Leave a / Read COMMENTs:

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