A nice filling omelette for breakfast before touring Death Valley!
Potato omelettes are popular worldwide. Spain is where potato omelets seem to be seen on menus most often. Chives and potato is nice combination for an omelette flavor. Pepper Jack cheese adds a complimentary western kick!
I made a pepper jack cheese bechamel sauce for a souffle in an upcoming recipe. I decided to add some white wine to the pepper jack bechamel to turn it into a western style mornay sauce both for the souffle and this omelette. Chardonnay adds a nice flavor and it accents the flavor of the chile peppers in pepper jack cheese. The sauce gave this omelette a nice zesty flavor!
A filling hearty breakfast is a good option, before touring and hiking in Death Valley. Death Valley is the wide open spaces! There is nothing but raw landscape and very little vegetation. Restaurants and gas stations are few and far between. A day in a stark barren landscape has a way of letting fatigue set in, so a carbohydrate loaded potato omelette will help keep the tired feeling from interfering with the day.
I have mentioned this next statement several times in blog entries that feature sites in Death Valley. Always enter Death Valley with a full tank of gas, 2 days worth of non perishable food and a few days worth of water. If you travel dirt roads to scenic places, it may take a while for someone to find your location if the car breaks down. Even on the main roads it can take a while for help to arrive. The temperatures are extremely hot in the summer afternoons, so staying hydrated is of first importance.
Artist Drive is located just south of Furnace Creek on Badwater Road. Artist drive is a one way street scenic route that winds through the east mountains of Death Valley. Artist drive is only a few miles long, but it is one of the most scenic drives that there is. Overlooks of Death Valley can be found there. Picturesque colorful mountain landscapes are awesome to see!
The feature site along Artist Drive is Artist's Palate. The colorful mineral rich rock formations resemble the colors on an artist's palate! Chromatic hues and earth tones combine in the landscape. Bring a camera when touring Artist Drive, because some great photo opportunities can be found.
I use a Nikon D90 SLR with a medium strength lens and a telephoto lens for my outdoor photography. Lately I have been using that camera for food photos too, because my small camera needs to be serviced. The landscape photos are high resolution, so they can be expanded. To view a photo on this blog as a larger image, simply single click on any photo and an expanded slide show will appear!
Pepper Jack Mornay Sauce Recipe:
This recipe makes enough for 2 sauce portions! The base of this sauce is a plain bechamel with no aromatics and no nutmeg. The pepper jack cheese is all the flavor this mornay needs.
Heat a sauce pot over medium/medium low heat.
Add 5 pats of unsalted butter.
Add an equal amount of flour, while constantly stirring, to form a roux.
Stir till the roux cooks to a white color, with very little hazelnut aroma.
Add 1 cup of milk while whisking.
Add 1/4 cup of cream.
Add 1/2 cup of dry white wine.
Stir as the sauce heats and thickens to a very thin sauce consistency.
Reduce the temperature to low heat.
Gently simmer and reduce the sauce, till it becomes a thin sauce consistency.
Add sea salt and white pepper.
Add 3 ounces of pepper jack cheese while stirring.
Stir till the cheese melts into the sauce.
Keep the sauce warm over very low heat.
Potato Chive Omelette with Pepper Jack Mornay:
Cut 1/2 of a peeled russet potato into 1/2" cubes. (large dice)
Place the potatoes in a sauce pot.
Cover the potatoes with water.
Bring the liquid to a boil over high heat.
Boil the potatoes till they become tender. (Do not cook the potatoes till they become mushy!)
Drain the water off of the potatoes and set them aside.
Heat a non-stick saute pan over medium/medium low heat.
Add 3 pats of unsalted butter.
Add the potatoes.
Add sea salt and white pepper.
Gently saute the potatoes for 1 minute, while shaking the pan, so they do not stick.
Add 2 whisked eggs.
Add 1 tablespoon of fresh chives that are cut about 3/8" long.
Use a spatula to even the edges of the omelette.
When the bottom half of the eegs become firm, flip the omelette.
Saute till the omelette becomes fully cooked. Try not to let the eggs brown!
Triple fold the omelette as it is slid onto a plate.
Spoon some of the pepper jack mornay sauce over one third of the omelette an onto to plate.
Sprinkle a few pinches of 3/8" long cut chives over omelette.
No garnish is necessary!
Mellow gentle flavors of chives and potato make a nice medium for the accompanying zesty pepper jack mornay. While touring the west, go with western flavors! Yum! ... Shawna