When I was younger, my mother’s omelettes had quite a reputation. While high-school girlfriends initially found the idea of eggs and rice for breakfast strange, they would always whisper requests for her specialty the next time they slept over. As an adult, I make it myself for new friends, who ask the same thing: ‘Can you make those eggs again?’
Spanish omelette is far from being my mother’s invention; the tomato and onion omelette is a classic Filipino breakfast item. As with all good omelettes, it comes down to technique. The trick here is to cook the onion until nice and golden, then give the tomato a good mash to release its sweet juice.