Spanish Omelet


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Wolfgang PuckThere’s no trick to getting a Spanish omelet to come out a perfect shape, because it will be the same round shape as the pan. And if you use a nonstick pan, there’s even less chance of an unsightly mishap. And flat omelets are just as beautiful in their way as the classic kind. Add enough embellishments to them in the form of a meat or other proteins, vegetables, cheese, herbs, and spices, and the ingredients appear as appealing shapes and colors against the pale yellow, flat-as-a-pancake background of beaten egg. Click here for Wolfgang Puck's full introduction.

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  • 1 large fresh plum (Roma) tomato
  • 1 Tbs. extra-virgin olive oil, plus more for drizzling
  • 1/4 C. diced red bell pepper
  • 1/4 C. diced green bell pepper
  • 2 Tbs. diced yellow bell pepper
  • Salt
  • Freshly ground black pepper
  • 8 large eggs
  • 1/4 C. pitted black olives
  • 3 thin slices Serrano ham or prosciutto, sliced into thin ribbons
  • 6 leaves fresh basil, cut crosswise into fine strips

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Preheat the oven to 400 degrees.

Bring a small saucepan of water to a boil. Fill a small mixing bowl with ice and water. With a small, sharp knife, cut out the core of the tomato and, on its opposite end, score a shallow X in its skin. Place the tomato in a slotted spoon and lower it into the boiling water; leave until its skin begins to wrinkle, about 30 seconds. With the slotted spoon, immediately transfer the tomato to the ice water to cool. Peel the tomato with your fingertips and, if necessary, the knife. Cut it crosswise in half, remove its seeds with a fingertip, and then cut the tomato into small dice. Set aside.

Heat a heavy nonstick ovenproof skillet over medium heat. When the pan is hot, add the olive oil. When the oil is hot enough to swirl easily, add the peppers and sauté, stirring occasionally, until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes more.

Meanwhile, break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper-tomato mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly moist.

Remove the skillet from the heat and scatter the olives and ham over the top. Put the skillet in the oven and cook until the omelet is completely set but still slightly moist, about 5 minutes more. Remove from the oven and sprinkle with the basil. Drizzle the top with extra-virgin olive oil and let the omelet sit for 5 minutes. Cut it into wedges and serve.

Yield: 6 servings

(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)


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