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January 2004
Flat Omelet with Onion, Bell Pepper and Chili
A
Mexican-style omelet, browned on both sides and served as a flat
cake, can be served hot or at room temperature with all sorts of
fillings. This combination of onion with sweet and hot peppers is
classic.
Ingredients
Serves 2
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2
tablespoons olive oil
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1 medium
onion, thinly sliced
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1 medium
red or green bell pepper, cored, seeded and sliced
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2 garlic
cloves, chopped
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1/2
jalapeno or red chili pepper, seeded and finely chopped
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1 medium
tomato, peeled, seeded and chopped (page 166)
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salt and
pepper
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2
tablespoons chopped cilantro or parsley 4-5 eggs
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9 in
nonstick omelet pan
1. Heat
half the oil in the omelet pan and fry the onion until soft, 3-5
minutes. Add the bell pepper and cook also until soft, 3-4 minutes
longer. Stir in the garlic, chili pepper and tomato with salt and
pepper and continue cooking 3-4 minutes, stirring often, until
excess liquid has evaporated. Stir in the cilantro or parsley,
taste and adjust the seasoning - the mixture should be intensely
flavored to balance the delicate eggs. Transfer it to a bowl and
wipe out the pan with paper towels.
2. Whisk
the eggs in a bowl with a little salt and pepper until frothy;
stir in the pepper mixture. Heat remaining oil in the pan over
medium heat and add the egg mixture. Stir the eggs briskly with a
fork until they start to thicken. With the fork, lift the edges of
the omelet so the uncooked egg runs underneath. Continue cooking
without stirring until the omelet is firm on top and browned
underneath, about 2 minutes.
3. Turn
the omelet on to a heatproof plate. Slide it back into the pan and
brown the other side. Cut it in wedges to serve hot or at room
temperature.
Getting Ahead: Cook the omelet filling up to 2 hours ahead; it
will be fine kept covered at room temperature. Fry the omelet just
before serving.
On
the Side: In echo of Mexican refried beans, heat a can of
cooked black or red kidney beans in a couple of tablespoons lard
or oil. Crush them with a fork and stir in 2-3 tablespoons grated
Monterey Jack cheese.
In
the Glass: What else but a generous measure of chilled Mexican
beer.
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