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2
servingsEasy
Published 2001
For me, this omelet, invented at el gran café de la Parroquia in the city of Veracruz, sums up the boldness, depth, and simplicity of Veracruzan cooking. It starts with a basic onion-and-potato omelet much like the classic tortilla española, but sets it off with a garnish of rapidly cooked onion and green chile, then transposes everything to a totally unexpected key by immersing the finished omelet in the superbly savory turkey gravy-broth-consommé of La Parroquia. Yes, it does sound