2013 Artisan Cheese Festival cooking demonstrations
Spanish Omelette with Yukon Gold Potato, Spring Onions, Fennel &
Cypress Grove Midnight Moon Cheese
served with Smoked Salmon & Meyer Lemon Alioli
Chef Mark Stark
1 pound Yukon gold potatoes
1 each small spring onion, thinly sliced
4 cups extra virgin olive oil
1 each fennel bulb, thinly sliced
4 each eggs
1½ Tbsp salt
white pepper to taste
1 cup Midnight Moon Cheese, shredded
½ cup alioli (recipe below)
2 oz cold-smoked salmon, slices
1 Tbsp snipped dill, chives & tarragon
2 cups mixed greens
Place the potatoes, onions and half of the sliced fennel in a large sauté pan. Bring to a simmer and cook just until the potatoes are soft. Drain the potatoes through a colander, saving the oil.
Whisk the eggs in a large bowl. Add the potato mixture and cheese to the eggs. Season with salt and pepper.
Preheat a 9-inch non-stick skillet with a little of the left over oil. Add the potato-egg mixture and cook over medium heat until the bottom is golden brown. Place the omelet in a 350°F oven and cook 3-5 minutes until the top is set. Remove from the oven. Place a large plate over the omelet and flip it onto the plate. Slide the omelet, raw side down, back into the pan. Place back in the oven and cook until the other side is golden brown. Remove and slide onto a serving platter. Let come to room temperature before serving.
To serve, cut the omelet into six equal slices. Divide the smoked salmon across the four serving plates. Place a wedge of omelet next to the salmon on each plate. Toss the remaining sliced fennel with the salad greens and a little lemon juice, reserved olive oil, salt and pepper. Place the salad next to slice of omelet and dollop with alioli. Sprinkle with the snipped herbs.
4 egg yolks
2 cups reserved oil from the potatoes, cooled to room temperature
2 cloves garlic, minced
1 – 2 Meyer lemons, juiced and zested
salt to taste
Place the egg yolks, garlic and lemon juice and zest in a food processor. Turn on and slowly drizzle in the oil to form an emulsion.