A most unusual omelet

  Wow, this is one of the best food combinations I’ve ever made….
A most unusual omelet

   I started by grating an onion and browning it well in a skillet with vegetable oil
   I let it get really deep and brown, just starting to caramelize

   Then I added a couple of potatoes I had grated while the onions browned….
   Then I let it all cook for a while, stirring on occasion while I continued to grate the foods we had picked recently from the garden…

   You can see the browned onions on the bottom of the pan… I’d never grated onions before… I didn’t know I’d end up mainly with onion juice and paste. But it did brown nicely.

   We had picked some persimmons, sweet Hungarian peppers and cactus a couple of days beforehand. I grated all these things and added them to the mix that was stewing gently…. I like dishes where you can add pretty-much whatever you’ve got coming out of the garden. Adding a wide variety of different foods to your meals is a good way to get a wide range of vitamins and minerals… every food has its own little special packages of goodness to give you that is a bit different from what the other veggies have.
  I just kept turning it for a bit… the idea is to let it all cook slowly together.. into a big stew in essence…..
  I had second thoughts about adding the persimmons… but it was too late, they were already in there…

  Then I took the entire mix out of the pan, and put it all into a large bowl (should have been a bigger one)…..
   I added four fresh eggs, and a cup of milk and mixed it gently. I let it all sit for fifteen minutes so the potatoes could absorb the animal products….. I am sure there are good vegan alternatives to these products… but we can get the eggs from neighbor’s free-roaming chickens, and the milk comes from a local dairy from whom we used to get manure for our compost piles (we don’t use animal compost anymore).

  Then I added a bit of oil back into the skillet… and turned the heat on high. I let it get really good and hot before I poured the mix into the skillet… you want the eggs to immediately harden before they seep into the pan and stick… but then you have to lower the heat pretty quickly…. the idea is to let the whole thing sit and half-way cook through without burning the outside… kinda tricky with a wet mush like this….
   Then the real trick is to get a much larger plate than the skillet… and put it over the top and turn them all over and slide the omelet back into the pan without making a mess…. my plate was too small…. the pot is heavy etc… but it turned out fine… if a bit burned-looking, and slightly torn… I was worried it was too burned… but I was wrong…. the wet gushy insides and the caramelized almost-crunchy exterior gave me the mix of texture that delights…. the mix of bland with the exotic tastes of cactus and peppers, the sweet influences of the persimmons… such a delightful mix of flavors and intensity.

   I let it all sit and cook for a bit longer…. then when I took it off and added my usually pepper and salt, OMG!

   Good eating! One of the best things I’ve ever eaten….. it was so huge we ate half of it, and put the other half into the fridge for later. We ate it for lunch cold.. nibbling on it…. cold it has the consistency of a burger patty, and it was really fun to sit and nibble on this very tasty little treat cold… I was really surprised it would have that texture… when mostly it is potatoes and mixed vegetables, along with some eggs and cactus and milk that would bind it all together…..

  A most unusual omelet