Omelettes

Omelettes

By
From
Rustic
Makes
1

Chorizo and manchego

Ingredients

Quantity Ingredient
2 eggs
salt
freshly ground black pepper
1 tablespoon olive oil
125g chorizo, cut into 1 cm-thick pieces
50g manchego

Method

  1. Beat the eggs in a bowl until well combined and season.
  2. Pour the oil into a large frying pan over a medium heat and when the oil is hot add the chorizo. Fry it for 3 minutes, stirring occasionally.
  3. Reduce the heat and tip the beaten eggs into the pan. Cook for another 3 minutes, until the egg has set firm underneath but is still slightly runny on top. Fold one side of the omelette into the middle, then fold the other side over. Flip the omelette over and cook for 1 more minute.
  4. Transfer to a plate and shave the manchego over the top of the omelette; the cheese will start to melt.

Tuna and tomato

Ingredients

Quantity Ingredient
2 eggs
salt
freshly ground black pepper
1 tablespoon olive oil
75g isle of wight or good-quality tomatoes, sliced
75g tinned tuna
buttered sourdough, to serve

Method

  1. Beat the eggs in a bowl until well combined and season
  2. Pour the oil into a large frying pan over a medium heat, then add the tomatoes and cook them for 3 minutes. Pour in the eggs and flake the tuna evenly over the top.
  3. Cook for 3 minutes, until the egg is set underneath. Fold one side of the omelette into the middle, then fold the other side over. Flip the omelette over and cook for 1 more minute. Serve with a slice of buttered sourdough.

Tuscan ham and comté

Ingredients

Quantity Ingredient
2 eggs
salt
freshly ground black pepper
1 tablespoon olive oil
65g thinly sliced ham
65g see method for ingredients, thinly sliced
buttered sourdough, to serve

Method

  1. Beat the eggs in a bowl until well combined and season. Prepare the eggs and pan as on the previous page, cook the eggs for 3 minutes until set underneath, then add the ham.
  2. Pour the oil into a large frying pan over a medium heat and tip in the beaten eggs. Cook the eggs for 3 minutes until set underneath, then add the ham.
  3. Fold one side of the omelette into the middle, then fold the other side over. Flip the omelette over and cook for 1 more minute. Serve with the Comté and a slice of buttered sourdough.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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