Everyone who knows me well knows that I LOVE LOVE LOVE chickens. I grew up with chickens and have always had a very sincere appreciation for these lovely creatures. They are cuddly, fun-loving, and so generously give their owners deliciously fresh eggs almost everyday and ask nothing in return but some kitchen and/or garden scraps and a bit of corn feed and water. Now how could anyone not admire an animal like that?
Yesterday I officially adopted two beautiful cochin hens from my neighbor, Ted, who recently found out that it was illegal to keep chickens at the apartment building where he lives. (He had more than 50!) Luckily, according to city law, Jay and I can have a total of two chickens because we live in a single family house. Due to frigidly cold subzero temperatures, I was obliged to set up a place for the hens to live indoors for a few days. Jay found an old refrigerator box in our basement and, with the help of a trusty roll of duct tape and a utility knife, I easily threw together a lovely temporary living space for the girls. I even topped off the home with a ruffly, lacy bed skirt, as to make it a bit more feminine and homey. They seem to like it very much!
My hens' names are Gracie and Georgia. Gracie is older than Georgia and began laying eggs about a month ago. Georgia hasn't quite become a woman hen yet, but I predict she will start laying in the next two months or so. Last night, using a few of Gracie's delicious eggs, I made a fabulous Spanish-style potato omelet. Thanks to Gracie's hard work laying those eggs—and a few flavorful ingredients—my omelet was totally awesome.
Saffron-Scented Potato-Poblano Omelet
If poblano peppers aren't available at your grocery, you may substitute a red or green bell pepper.
1. Preheat oven to 350 F. In a medium cast iron skillet or heavy baking dish, stir together 1/4 cup olive oil, about 3 cups thinly sliced potatoes (peel first if you are using russets), 1 poblano pepper (thinly sliced), 1 yellow onion (thinly sliced), 1/4 teaspoon cayenne pepper, and 1/2 teaspoon each salt and black pepper. Cover and bake for 30 to 40 minutes, or until the potatoes are tender; cool for about 10 minutes.
2. In a large bowl, whisk together 4 eggs, a pinch saffron threads (crumbled a little), and a bit of chopped fresh parsley. Pour the warm potato mixture into the eggs; gently stir to distribute egg evenly around the potatoes. Add a little more olive oil to the cast iron skillet if necessary, then pour the potato and egg mixture into the skillet. Return the skillet to the oven and bake for about 20 minutes, or until the whole thing is set. Cool about 5 minutes, cut into wedges, and serve.
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