Food Network: Spanish Style Potato and Chorizo Omelet with a Garlic and Pimento Mayonnaise

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Spanish Style Potato and Chorizo Omelet with a Garlic and Pimento Mayonnaise
Recipe courtesy Emeril Lagasse, 2006

Ingredients
1 cup olive oil, or a mixture of olive oil and other
vegetable oil
4 large Idaho potatoes, peeled and cut into 1/8-inch slices (about 3 1/2 pounds
potatoes)
1 large onion, thinly sliced
1/2 pound chorizo, skinned and finely chopped
7 eggs
1 1/2 teaspoons salt
1 teaspoon garlic
Pinch red pepper flakes
1 recipe Spanish Garlic and Pimento Mayonnaise, recipe follows*

Instructions
Heat the oil in a large skillet over medium heat and
add the potato slices alternately with the sliced onion, little by little and
stirring as they are added, until all slices are coated with the oil. Cook,
stirring gently occasionally, until the potato slices are uniformly tender but not
brown. Remove the potato and onion slices with a slotted spoon and transfer to a
colander to drain. Reserve 3 tablespoons of the cooking oil separately for the
omelet. The remaining oil may be strained and used for another purpose.

In the same skillet, add the chorizo and cook over medium-high heat until the
sausage is browned and the fat is rendered, about 4 minutes. Remove from the
heat.

In a large bowl beat the eggs until slightly foamy. Add the salt, garlic and red
pepper flakes. Stir to combine. Add the potato-onion mixture from the colander
and the rendered chorizo and stir gently to combine. Let sit for 15 minutes.

Heat 2 tablespoons of the reserved oil over high heat in a clean 9 or 10-inch
nonstick skillet and, when very hot (smoking), add the egg-potato mixture and,
using the back of a spoon or a spatula, spread the potatoes evenly in the skillet,
pressing down to condense. Reduce the temperature to medium-high and cook, shaking
the pan often to prevent sticking. When the omelet begins to brown underneath,
invert a plate of the same or slightly larger diameter over the skillet and,
working quickly and very carefully, invert the skillet to release the omelet onto
the plate. Add the remaining tablespoon of oil to the skillet, then slide the
omelet back into the pan and cook until beginning to brown on the second side.
Continue cooking the omelet, flipping occasionally, until golden brown on both

sides and cooked through, 20 to 22 minutes in total from start to finish. Transfer
the omelet to a platter and set aside to cool. Cut into thin wedges or squares and
serve with the Spanish Garlic and Pimento Mayonnaise. Serve either warm or at room
temperature.

Spanish Garlic and Pimento Mayonnaise:
1 egg, at room temperature*
1 egg yolk, at room temperature
1/2 to 3/4 teaspoon minced garlic, to taste
1 teaspoon Dijon mustard
1 teaspoon hot paprika
1/2 teaspoon salt
1/2 cup pimento

1 1/2 cups olive oil
2 to 3 teaspoons lemon juice, to taste

In the bowl of a food processor combine the egg, egg
yolk, garlic, mustard, paprika, and salt, and process until smooth. While the
machine is running, add half of the oil very slowly, drizzling little by little,
to form a smooth, thickened mixture. Add the chopped pimento and continue to
process until very smooth. Continue to process and resume adding the remaining oil
in a thin, steady stream until it is completely incorporated. The sauce should be
smooth, thick and creamy. Add the lemon juice, to taste, and adjust the seasoning,
if necessary. Serve immediately or refrigerate for up to 1 day before serving.

Yield: about 2 cups