From Mediterranean Harvest (Rodale, 2007)
Truccha is the signature omelet of Provence and my favorite of all of the omelets of this region. It’s packed with Swiss chard and lots of garlic. If I have greens lying around (not always chard, mind you; beet greens will do just as well, as will spinach), as often as not they’ll end up in a truccha. The amount of greens you use for this omelet is flexible. Don’t hesitate to pack the omelet, but on the other hand, feel free to make it with as little as one small bunch of greens, blanched and chopped.
- 1 pound Swiss chard, stemmed and washed thoroughly
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 8 eggs
- Scant 1/2 teaspoon salt
- Freshly ground pepper
- 2 tablespoons milk
- Heat a large pot of water over high heat while you stem and wash the chard in 2 changes of water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Cook for about 2 minutes, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.
- Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the chard. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.
- Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
- Clean and dry your pan and return to the stove. Heat over medium-high heat and add the olive oil. Hold your hand over the pan, and when you can feel the heat of the olive oil, test the heat by dropping a bit of egg into the pan. If it sizzles and cooks at once, the pan is ready.
- Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula, in your other hand, to let the eggs run underneath during the few minutes of cooking.
- Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn’t burn. It will however turn a deep golden brown. This is fine. The eggs should be just about set; cook a few minutes longer if they’re not.
- Meanwhile, heat the broiler. Finish the omelet under the broiler for about 2 to 3 minutes, watching very carefully to make sure the top doesn’t burn (it should brown slightly, and it will puff under the broiler).
- Remove from the heat, shake the pan to make sure the omelet isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter.
- Cut in wedges and serve.
- Prepare Ahead: The truccha can be made a few hours ahead and served at room temperature.
- ©Martha Rose Shulman, reprinted with the author’s permission.