Who says canapés need to be served in the evening?
On Friday morning I was invited to stop by my sweet friend Cathy’s house for a “let’s celebrate the last day of school” Irish coffee and some breakfast.
After getting Max off to school, (who was beyond excited due to the snow that was falling and the promise of a Christmas party at school complete with chips and pop), I made my way up to Cathy’s to enjoy the last few hours of freedom before the craziness of the holidays set in.
Nestled in amongst the biscuits with jam and Christmas cookies were these bite-sized squares of spanish omelet. Packed with peas and potatoes and flavoured with threads of saffron these were the perfect thing to nibble on as we drank our coffees and shared our plans for the fast approaching holidays.
These omelet bites would, of course, be just at home at an evening cocktail party with a glass of sherry, some spicy, rosemary-scented almonds (that recipe is coming in the next few days) and an olive or two. A traditional spanish omelet is served chilled or at room temperature which makes this a great hors d’oeuvre to travel with when asked to bring along something to share at your next potluck.
Bite-Sized Spanish Omelet with Peas, Potatoes, and Saffron
Recipe is from A Year in a Vegetarian Kitchen by Jack Bishop
1/2 lb (250 g) red potatoes, washed and cut into a 1/2 inch dice
2/3 cup shelled peas (fresh preferably but frozen works just fine)
2 tablespoons of extra virgin olive oil, divided
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
Fine grain sea salt and freshly ground black pepper
Bring 4 cups of salted water to a boil in a medium saucepan and add the potatoes. Cook for about 7 minutes until the potatoes are tender but not mushy. Add in the peas and cook until barely tender, about 3 minutes. Drain and set aside to cool slightly.
Heat 1 tablespoon of oil in an oven proof 9 inch skillet over medium heat. Add the onion and 1/4 teaspoon of salt and cook until softened, but not browned, about 8 minutes. Add the saffron and cook until aromatic, about 1 minute. Set aside to cool.
Beat the eggs with a 1/2 teaspoon of salt and some freshly ground black pepper. Mix in the peas, potatoes, and the onion mixture. Wipe the 9 inch pan clean.
Move an oven rack to the top position and heat the broiler.
Heat the remaining tablespoon of oil in the cleaned 9 inch pan over medium heat. Once the pan is hot add in the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet. Cook until the omelet is golden and the eggs are runny just on the top, about 8 minutes.
Place the pan under the pre-heated broiler and cook until just golden brown on top and set 3 – 5 minutes.
Remove the pan from the broiler and allow to cool. The omelet can be cooled to room temperature or even chilled for several hours if desired.
Cut the omelet into wedges or into 1 inch squares to serve.