The potato omelette in green sauce with clams is a dish that reminds me of summer afternoons on the Galician coast, where my grandmother prepared a similar version with fresh market products. Although her recipe was a well-kept secret, I have tried to recreate that flavor and aroma in this version adapted to the Thermomix®. The potatoes, the fundamental base of the omelette, must be of good quality, preferably of a variety that lends itself well to frying, such as Kennebec or Monalisa. Cut into thin slices and fried slowly in extra virgin olive oil, they acquire a soft texture inside and slightly crispy outside, providing a delicious contrast to the whole. The eggs, for their part, must be fresh and free-range, for a more intense flavor and a more vibrant color. Salt and pepper enhance the flavors of the main ingredients, but without masking them. The clams, protagonists of the green sauce, must be fresh and of good quality. Before cooking them, it is important to leave them in salt water for at least an hour so that they release the sand. Fresh parsley, abundant and finely chopped, adds a touch of freshness and an herbaceous aroma that perfectly complements the seafood flavor of the clams. The onion and garlic, sautéed slowly in olive oil, form the base of the sauce, providing a sweet and aromatic flavor. The white wine, dry and fruity, adds a touch of acidity and complexity to the sauce. The fish stock or fumet, homemade if possible, intensifies the seafood flavor and gives body to the sauce. The wheat flour, in small quantities, helps to thicken the sauce and bind the flavors. For preparation with Thermomix®, it is important to follow the times and speeds indicated to obtain the best results. When chopping the onion and garlic, it is important not to overdo it to prevent them from becoming puree. When sautéing the onion and garlic, it is important to stir constantly to prevent them from burning. When adding the flour, it is important to mix well to prevent lumps from forming. When steaming the clams, it is important to make sure that the Varoma is properly placed and that the water in the bowl is boiling. If you want a vegetarian or vegan version, you can substitute the clams for sliced mushrooms or artichoke hearts. For a spicier touch, you can add a cayenne pepper to the sauce. You can also experiment with other aromatic herbs, such as cilantro or chives. The potato omelette in green sauce with clams can be served hot or warm, accompanied by a fresh green salad or slices of toasted bread. It can also be served as a tapa or appetizer, cut into small portions. If there is any omelette left over, it can be stored in the fridge for a maximum of two days. To reheat, it can be heated in the microwave or in a pan over low heat. The green sauce can be prepared in advance and stored in the fridge until ready to use.

Potato Omelette in Green Sauce with Clams

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Description

Ingredients (11 ingredients)

Preparation (11 steps)

Potato preparation

Beat the eggs

Set the omelette

Chop the onion and garlic

Sauté the onion and garlic

Add the flour

Add the white wine and broth

Steam the clams

Mix the green sauce

Cook the omelette in the sauce

Serve

Finished cooking? Great! 🎉

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