Oh lazy, lazy Sundays... time to sleep in, but also endless time to linger over breakfast. This omelette is a newcomer in our brunch repertoire - but has earned itself a permanent place right on top there, mingling with the likes of my indulgent ham & shitake oeufs en cocotte, the ever-popular eggs florendict, salmon & rocket omelette layer cake...
With its ingredients so decidedly Spanish, you'd be tempted to call this a Spanish omelette - but that would be confusing, of course. Probably the most popular dish of Spain, the tortilla has always confused me, actually... having lived in Mexico, I consider a tortilla to be a flat round of cornmeal - a staple I would consume for breakfast, lunch and dinner as well as when I got the in-between munchies (ever tried to toast a corn tortilla on the open fire, spread it with mayo and cut some super ripe avocado in? A drizzle of lime and some chilli sauce and you have yourself the perfect snack indulgence... but I digress).
Even more confusing do I find the English "translation" of the Spanish tortilla: Spanish omelette. To me, an omelette is a couple of beaten eggs poured into a cast-iron pan, topped with whatever takes your fancy and cooked until just setting, then folded in half and served with crusty bread. A THIN layer of egg. Not a pan crowded with potatoes fried in olive oil with just enough egg to bind them together to form a sort of savoury cake.
So my recipe here is for a real omelette, but with Hispanic flavours - a few eggs topped with crispy chorizo, onion, leeks, chilli and some rocket. I like to keep my omelette slightly runny on top, just because I am an incorrigible mopper-upper of juices on my plate. A great weekend breakfast or brunch solution. Quick to put together and oh so satisfying...
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