Omelet-wrapped quesadilla stuffed with roasted potatoes and corn

Here is my attempt at the omelet thingy.  The recipe is from Cafe Flora’s cookbook, and I include it at the bottom of this post.

First you fill a tortilla with a potato/poblano mixture.

IMG_7625

Then beat two eggs.

IMG_7630

Swirl them around the fry pan.

IMG_7628 

Realize the tortilla will never fit on top of that puny patch of eggs, so just scramble them.  Pretend like you were making a side dish of scrambled eggs for your omelet dinner on purpose.
IMG_7629 

On the second attempt, really get the eggs spread around; lay tortilla atop as pictured.

IMG_7632 

Realize it will take two spatulas to flip the non-tortilla side of the omelet onto the tortilla.  Search frantically in drawer for second spatula while your omelet screams dramatically, “I’m melting!  I’m melting!”

IMG_7633

Make do.

IMG_7645

Notice with chagrin that there is a gaping hole in the omelet you just flipped.
IMG_7646 

Remember you are a genius and made that side dish of scrambled eggs earlier.  Take a chunk of the scrambled eggs and plop it on the gaping hole.

IMG_7647

Say, “VOILA!”

IMG_7648

But say it like this.

IMG_7650

Make the second omelet-wrapped quesadilla stuffed with roasted potatoes and corn.  Make it faster.

IMG_7637

And better.

IMG_7635 

Flip it onto a plate.  Fire the photographer for taking the following comparison picture.

IMG_7652 

WHAT’S COOKIN’ 2NITE:
The above, plus: Apple, pear, and caramelized onion tart

 

Omelet-wrapped quesadilla stuffed with roasted potatoes and corn

1/2 pound Yukon Gold potatoes, cut in 1/4 inch dice
1 cup corn
2 tsp cumin seeds, toasted and ground
1 tsp chili powder (or significantly less if your spouse is a candy-ass)
1 tsp salt
3T vegetable oil
1 poblano chile, roasted and roughly chopped
6 (8”) flour tortillas
1-1/2 cups grated pepper jack cheese (or white cheddar if your spouse is a powder puff)
12 large eggs
Pico de gallo salsa
Lime creme fraiche

1.  Boil potatoes for 4 minutes; drain
2. Mix potatoes with corn, cumin, chili powder, and salt.  toss with 1T oil.  spread in single layer on a baking sheet; roast at 375 for 15 minutes
3.  Mix potatoes with poblano chili
4.  Assemble quesadillas with 1/2 cup potato mixture and 1/4 cup grated cheese; make melty in microwave while you scramble eggs
5.  Beat 2 eggs; swirl in NONSTICK SKILLET on medium heat (I used a little oil too).  After eggs seem mostly cooked (1 minute or so), flip half the eggs on top of the tortilla; you’re supposed to flip the whole thing and cook on both sides.  Good luck with that.

Serve with pico de gallo and lime creme fraiche

4 thoughts on “Omelet-wrapped quesadilla stuffed with roasted potatoes and corn

  1. Suzanne–Anything for a “Jez!”

    Corey–I’m disappointed that you care more about what I am wearing than what I am cooking. I take cuisine VERY seriously.

    Casey–Nah. I was planning something really nice for you guys.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s