Mexican omelette

Mexican omelette

By
From
The Sunday Night Book
Serves
2
Photographer
Patricia Niven

I first had this while staying with my dear friend Chloe and her son in Austin, Texas, where the Mexican food is a very different beast from the watered-down versions we tend to get in the UK – super-tasty and pretty naughty. This omelette isn’t a bad boy, but still has those gutsy flavours going on. I like to make a simple guacamole to go with this: just finely chopped red onion, plenty of lime juice and salt, avocado and chopped coriander roughly mashed together. The style of the omelette itself is more Spanish than French: after an initial stirring, you can leave it to cook, just loosening the edges as it sets.

Ingredients

Quantity Ingredient
2 soft corn tortillas
2 tablespoons extra virgin olive oil
pinch chilli powder
small handful coriander, finely chopped
2 large plum tomatoes, roughly chopped
3 spring onions, trimmed and finely sliced
1 large green chilli, finely chopped
4 large eggs
50g grated cheddar
sea salt

Method

  1. Stack the tortillas together and cut them into strips to make tortilla ‘ribbons’. Heat the oil in a heavy-based saucepan over a medium heat and, when it’s hot, drop in the tortilla ribbons. Fry until golden and crisp, then lift out and drain well. Season with salt and a tiny bit of chilli powder and mix with the coriander.
  2. Leave the pan on the heat – there should still be a coating of oil in the pan, but if not add a splash more. Add the tomatoes, spring onions and chopped chilli and fry for a couple of minutes, stirring from time to time. Crack the eggs into a bowl, then beat lightly and season with salt and chilli powder. Pour into the pan and stir to amalgamate everything, then sprinkle over the cheese and turn the heat down to low. When the omelette is nearly set, scatter over the crispy tortilla strips. Once it’s fully set, cut in half and serve on warm plates.
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