Crab and chilli omelette

Crab and chilli omelette

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This is enriched with so many ingredients it’s more like an Italian frittata, though I call it an omelette. It’s a great recipe to turn to when you want to impress but don’t have much time. You could make nice little individual omelettes – they won’t take as long to cook – but I like to make a large one and serve it in wedges. It’s lovely made with crab but you can flavour it with all sorts of ingredients and it’s a great way to use up odds and ends.

Ingredients

Quantity Ingredient
olive oil, for cooking
400g new potatoes, cooked and sliced
6 large free-range eggs
4 spring onions, trimmed and finely sliced
1 red chilli, deseeded and finely chopped
200g picked white crabmeat, cooked
100g picked brown crabmeat, cooked
2 tablespoons chopped coriander
80g parmesan, freshly grated
sea salt
freshly ground black pepper

Method

  1. Heat a good drizzle of olive oil in a large non-stick frying pan (suitable for use under the grill) over a medium heat. Add the cooked potato slices and fry until they begin to brown and crisp up.
  2. In a bowl, whisk the eggs lightly until smooth, then add the spring onions, chilli, white and brown crabmeat, and combine well. Season with salt and pepper and stir through the chopped coriander.
  3. Preheat your grill to medium-high.
  4. Pour the egg mixture into the frying pan and quickly mix with the potatoes. Lower the heat and cook until the omelette is almost set on the surface, keeping a close eye. If it seems to be colouring too quickly, lift the pan off, turn the heat down further and place the pan back on. The cooking should take 8–10 minutes.
  5. Sprinkle the Parmesan over the surface of the omelette and place the pan under the grill briefly, until the omelette is firm and golden.
  6. Slide the omelette out of the pan onto a warm plate and leave to rest for a few minutes before serving whole for people to help themselves, or cut into wedges. I like to serve a simple salad on the side.
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