Creamy Celeriac Omelet
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This Creamy Celeriac Omelet is my take on a Spanish Tortilla, an omelet from Spain that features potatoes, eggs, and sometimes onion. Using celeriac instead of potato lowers the carb count and means this dish doesn’t contain any nightshades for those with sensitivities to them. Plus, I just love the taste and texture of celeriac! Cooked just right, celeriac is perfectly creamy with a fresh, not-quite-earthy, not-quite-grassy taste only vaguely reminiscent of celery… it is, after all, the root of the celery plant, but its versatility and texture make it so much more exciting than its namesake. Of course, you can also make this Creamy Celeriac Omelet exactly the same way with potatoes or white-fleshed sweet potatoes instead if you can’t find or don’t like celeriac. Enjoy!
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Creamy Celeriac Omelet
Equipment
Ingredients
- 1 large celeriac peeled and sliced thin
- 1 small onion diced, omit for IC
- 1/2 tablespoon sea salt or to taste
- 1 1/2 cups extra virgin olive oil
- 6 large eggs beaten
Instructions
- In a large bowl, combine the celeriac and onion and season with salt.
- Heat about 1 1/2 cups of olive oil in a large frying pan over medium-high heat. Carefully spoon the celeriac mixture into the pan and fry gently until the celeriac is tender. Remove from the pan with a slotted spoon before it becomes crisp or browned and set aside for a few minutes to cool slightly.
- Pour the eggs into the celeriac mixture and stir well, then let sit about 5 minutes.
- Heat a tablespoon of olive oil in a 10" frying pan over medium heat. Pour the celeriac mixture into the pan and spread evenly. When the egg has cooked around the edges and browned slightly on the bottom but the inside is still runny, flip the omelet. (An easy way to do this is to place a large dinner plate on top of the pan, flip the pan over so the omelet is on the plate, and then slide it off the plate and back into the pan.) You may have to add another tablespoon of oil to the pan if it has dried up.
- Cook until set, 3-4 minutes, then turn off the heat and let rest for a couple more minutes before serving.