Blue Bird Bayou Omelet

Submitted by John Browning
 
1/2 Cup yellow onion, diced small
2 Tablespoons celery, chopped small
2 Tablespoons green bell pepper, chopped small
½ Medium sized tomato, diced small
1 medium sized white potato, washed, in skin and diced small
1 Clove garlic, chopped fine
4 Extra large eggs, lightly beaten
4 Tablespoons Colby Jack cheese, chopped small
Olive oil
Salt
Black pepper
Paprika
Cayenne pepper
1/2 Cup Chablis wine *
Into a heavy, medium sized skillet pour a generous covering of olive oil and bring to medium hot heat. In this sauté the onion, celery, bell pepper, tomato, and potato until the potato is translucent, stirring occasionally.
Add the garlic and season to taste with the salt, black pepper, paprika and cayenne pepper (easy on the red!). Pour in the wine, stir once and then turn the heat down to very low. Simmer until the wine is almost fully absorbed. Remove from heat.
Paint the bottom of a second medium sized skillet with olive oil and bring to low heat. Pour in the beaten eggs and cook without stirring … like a pancake. When only a thin top layer of the egg is still uncooked, spread the prepared food from the first skillet over ½ of it and sprinkle on the cheese. Fold the egg over the other food and continue to cook at low heat, turning two or three times, until the cheese is fully melted.
Serves two. **
Goes great with smoked beef sausage.
* One or two friends have spoken objections to cooking a breakfast disk with alcoholic beverage, but I offer them the information that after 45 seconds of cooking the alcohol is completely evaporated.
(One should of course not imbibe alcohol so early in the day, but it is a good idea to taste the cooking wine to make sure it hasn’t gone bad.)
** I’ve been asked if one can halve the ingredients and prepare for only one person. Hey, sha, this is CAJUN. If you doone got nobody to eat wit, FINE SOMEBODY!