THREE-LAYER OMELET CAKE (PASTEL de TORTILLA)

By Kitchenbee

Bon Apettit/September 1982 – Great Cook article. Spanish/Catalan recipes

Ingredients

• Olive oil
• 1 large baking potato, peeled and sliced into 1/16 inch thick rounds
• Salt and freshly ground pepper
• 1 cup thinly sliced onion (about 1 large)
• 12 eggs
• 3 tblsp milk
• 5 medium tomatoes, peeled, seeded and chopped
• 3/4 lb young small green beans, trimmed and finely diced
• 3 tblsp butter
• 3 tblsp flour
• 2 cups milk
• 1 cup grated Swiss cheese
• 1 tsp each salt and freshly ground white pepper
• 1/4 tsp freshly grated nutmeg
• Parmesan cheese (garnish)
• Fresh parsley sprigs (garnish)

Preparation

Step 1

Lightly oil 12 inch plate or baking sheet. Season potatoes with salt and pepper to taste. Add oil to heavy or nonstick 10-12 inch skillet to depth of about ¾ inch. Heat oil over medium heat. Add potato and fry until tender and golden brown. Remove from skillet using slotted spoon and drain on paper towels. Pour off oil from skillet and reserve, leaving thin layer on bottom. Place skillet over medium-low heat. Add onion. Cover and cook until translucent, about 10 minutes.

Blend 4 eggs with 1 tablespoon milk in medium bowl. Add potatoes and onion with salt and pepper to taste. Heat about 1 tablespoon reserved oil in skillet over very low heat. Add egg mixture and cook just until omelet is set inside, lifting edges and center to allow uncooked egg to run underneath. Invert oiled plate over skillet, then invert skillet onto plate to remove omelet. Add about 1 tablespoon reserved oil to skillet. Slide omelet back onto skillet. Cook until underside is just set. Transfer to shallow-rimmed round serving platter.

Place skillet over medium-high heat. Add about 1 tablespoon reserved oil with tomatoes and cook until all moisture is evaporated, about 15 minutes, stirring occasionally. Meanwhile, blend 4 eggs with 1 tablespoon milk in medium bowl. Reduce heat to very low. Add egg mixture to skillet. Season with salt and pepper to taste. Cook until egg is just set, stirring occasionally. Spoon mixture over potato omelet.

Lightly oil 12 inch plate or baking sheet. Bring large amount of salted water to boil. Add beans and cook until crisp-tender, 3-5 minutes. Drain well. Meanwhile, blend 4 eggs with 1 tablespoon milk and salt and pepper to taste in medium bowl. Add green beans and mix well. Heat about 1 tablespoon reserved oil in skillet over very low heat. Add egg mixture to skillet and cook just until omelet is set inside, lifting edges and center to allow uncooked egg to run underneath. Invert oiled plate over skillet, then invert skillet back onto plate to remove omelet. Add about 1 tablespoon reserved oil to skillet. Slide omelet back into skillet. Cook until underside is just set. Carefully slide omelet out of skillet and onto tomato layer.

Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk 3 minutes. Pour in milk and continue cooking, stirring constantly, until mixture comes to boil and thickens. Let boil 1 minute. Remove from heat and cool 5 minutes. Stir in cheese, salt, white pepper and nutmeg. Pour over top of omelet cake, allowing sauce to drizzle over sides. Sprinkle top with Parmesan cheese. Garnish with parsley.