Jim Lahey’s Potato Omelette and The Amanda Trail

The trail in front of our house is called the Amanda Trail. It actually starts in town and winds around highway 101 with panoramic coastal ocean and forest views. The trail is marked part way by a lone statue (picture below) of Amanda. Amanda's story was recorded in the journal of Army Corporal Royal Bensell. Read story here, http://www.oregonlive.com. We started out this morning early as we normally tend to do. Signs of early autumn were everywhere. We warmed up quickly.

From the statue it's a pretty strenuous climb to the top of Cape Perpetua where there is a rock shelter. Along the trail are ferns with large spruce and hemlock trees. Round trip is about 5.2 miles. We topped the morning off with this potato omelette with a recipe from, Jim Lahey's, "My Bread: The Revolutionary No-Work, No-Knead Method ".

Ingredients:

1 Yukon potato (thinly sliced)
1/8 red onion (diced)
1 tablespoon olive oil
1 small sprig of rosemary (minced)
1/4 cup sweet peas (used frozen)
3 eggs (whisked until foamy)
Salt and pepper to taste

To prepare:

In a small bowl mix together potatoes, onion, olive oil and rosemary. Spread mix evenly in a medium sized skillet and bake approx 20 to 30 minutes, until fork tender. Add eggs, peas, salt and pepper and bake another 8 to 10 minutes until egg is done in center, remove from oven and serve. Remember to use hot pads on skillet handle while serving as handle is very hot. Enjoy!