SPANISH OMELET WITH PICKLED CHERRY TOMATOES

FOR THE PICKLED CHERRY TOMATOES

1 red onion, thinly sliced

¼ cup (60 mL) of water or tomato juice

¼ cup (60 mL) of cider vinegar

2 tablespoons (30 mL) of white sugar

1 tablespoon (15 mL) of coriander seeds

1 tablespoon (15 mL) of fennel seeds

1 teaspoon (5 mL) of mustard seeds

¼ teaspoon (1 mL) of your favorite hot sauce

1 pint (500 mL) of cherry tomatoes, halved

2 green onions, thinly sliced

FOR THE POTATO OMELET

½ cup (125 mL) of olive oil

1 large onion, sliced

8 garlic cloves, thinly sliced

4 baking potatoes, peeled and thinly sliced

6 to 8 eggs

1 teaspoon (5 mL) of dried oregano

½ teaspoon (2 mL) of salt

Lots of freshly ground pepper

4 ounces (115 g) of feta cheese, crumbled (1 cup/250 mL or so)

Begin with the pickled tomatoes. Measure the onion, water, vinegar, sugar, coriander seeds, fennel seeds, mustard seeds and hot sauce into a medium saucepan. Bring to a slow, steady simmer. Continue simmering until the mixture is reduced by half, 10 minutes or so. Remove from the heat and stir in the tomatoes and green onions. Let rest for at least 10 minutes, even overnight.

For the omelet, heat a large nonstick sauté pan over medium-high heat. Swirl in the oil. Add the onions and garlic, briefly sautéing to soften the onions. Add the potatoes and sauté a few minutes more. Cover tightly and reduce the heat. Cook, sizzling slightly, shaking the works two or three times, until the potatoes are tender and lightly browned, 20 minutes or so.

Whisk the eggs with the oregano, salt and pepper. Gently stir in the feta cheese. Add the potato mixture to the bowl, stir to thoroughly coat the works and return to the sauté pan. Cover tightly and cook until firm but still tender, 5 or 6 minutes. Loosen the omelet from the pan with a rubber spatula. With a strong grip and a few folded kitchen towels or a potholder, invert the pan, releasing the omelet onto the lid (if it’s flat) or a large plate. Carefully slide it back into the pan and cook for another few minutes, firming and lightly browning the bottom.

Slice into wedges in the pan using the rubber spatula. Serve and share with spoonfuls of the pickled tomatoes.

STUFFED TOMATOES

4 SIDE-DISH SERVINGS

Salt

⅔	cup Arborio rice or medium-grain white rice
1	teaspoon plus 2 tablespoons olive oil
4	ripe but firm large tomatoes
3	tablespoons chopped fresh basil
2	tablespoons chopped fresh flat-leaf parsley
1	garlic clove, minced
½	teaspoon freshly ground black pepper, plus more to taste
¼	cup freshly grated Parmesan cheese

 Bring a Medium Saucepan of salted water to a boil. Add the rice and simmer over medium heat until just cooked through, stirring occasionally, about 10 minutes. Drain and rinse the rice under cold running water. Drain well. Transfer the rice to a medium bowl and set aside.

Preheat the oven to 350 degrees F. Lightly coat an 8-inch square baking dish with 1 teaspoon of oil. Cut a ½-inch-thick slice off the top of each tomato; reserve the tops. Scoop the seeds, pulp, and juice from each into a small bowl. Place the hollowed tomatoes in the prepared dish. Add ¼ cup of the tomato pulp to the rice and toss to coat. Stir in the basil, parsley, garlic, remaining 2 tablespoons of oil, and ½ teaspoon each of salt and pepper. Stir in the Parmesan and season with more salt and pepper to taste. Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Replace the reserved tops and bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature. (The stuffed tomatoes can be made up to 4 hours ahead.)

Cooking the rice ahead of time helps the tomato keep its shape when it’s baked. And so the presentation is better