Olives Du Midi
Sabine Kaloustian
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Omelet Duke of Alba Style

"The whole Mediterranean, the sculpture, the palms, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the
bronze men, the philosophers - all of it seems to rise in the sour, pungent taste
of these black olives between the teeth. A taste older than meat, older than wine.
A taste as old as cold water."
~ Lawrence Durrell

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Omelet Duke of Alba Style
Bon Appetit June 1988

"A savory version of a classic tapa. This 'tortilla' is a recipe of Don Luis de Soto Ybarra, an olive grower whose family authorized the use of the name de Soto for the American automobile. Serve the omelet warm or at room temperature, and pass some crusty bread alongside. A platter of fresh fruit will round out the meal nicely."

1 large red bell pepper
1 large green bell pepper
Olive oil
3 tablespoons olive oil
1 1/2 cups coarsely chopped onions
1/2 pound boiling potatoes, peeled, quartered lengthwise
and thinly sliced crosswise
Salt and freshly ground pepper
2 garlic cloves thinly sliced
1 cup well-drained canned Italian plum tomatoes
2 tablespoons minced fresh parsley
8 eggs, beaten to blend
12 pimiento-stuffed green Spanish olives, sliced

Brush peppers lightly with oil. Char peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch dice. Heat 3 tablespoons oil in heavy 10-inch skillet (preferably non-stick) over medium heat. Add onions and sauté until softened about 7 minutes. Add peppers and potatoes. Season with salt and pepper. Cook until potatoes soften slightly, stirring occasionally, about 7 minutes. Add garlic and stir 2 minutes. Add tomatoes and cook until potatoes are tender and liquid has reduced slightly, breaking up tomatoes with fork, 15 minutes. Add parsley.
Season eggs with salt and pepper. Pour mixture over vegetables, separating vegetables with spoon so egg covers bottom of skillet. Reduce heat to low and cook until bottom and sides of eggs are set but center is still loose, shaking skillet occasionally to prevent sticking, about 15 minutes.
Preheat broiler. place skillet in broiler 6 inches from heat source and cook until omelet is set and top is light golden, about 2 minutes; do not overcook. Cool omelet slightly. Run knife around edge of pan to loosen. Invert omelet onto platter. Serve warm or at room temperature, cutting into wedges and arranging olives around edge. Serves 6 to 8.
 

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