Sunday,09 December, 2018
Current issue | Issue 1330, (2 - 8 February 2017)
Sunday,09 December, 2018
Issue 1330, (2 - 8 February 2017)

Ahram Weekly

Spanish omelette

 Spanish omelette
Spanish omelette

Serves 4-6

8-10 whole large eggs (separated)
1 onion (finely chopped) or 2 sprigs spring onion (sliced with greens)
1 large tomato (finely diced)
1/2 each: yellow + red capsicum (finely diced)
100 gm grated Gouda cheese
1 tbsp finely chopped parsley leaves
50 ml pouring cream
Salt + pepper + 7 spices
60 gm butter (divided)

Heat a wide skillet of 22-24 centimetre in diameter, on high and add half the quantity of butter.  Lower heat to medium-low.  Stir in onion until translucent.  Add some seasoning.  Stir until fragrant then stir in capsicum.  When shiny and tender, add tomato.  Stir to combine.  Stir in parsley into heat of contents and remove immediately away from heat.  Allow to cool off aside.  Meanwhile, beat egg whites in a large bowl, by means of an electric blender, until foamy and white peaks form.  Do not overbeat.  In another bowl, beat egg yolks with a pinch of salt and some seasoning, until foamy and pale.  Stir in cooled onion mixture, cheese and cream into beaten egg yolks.  Gently fold egg whites into mixture and combine well; without deflating egg whites.  Reheat skillet on medium-high.  Add remaining butter to melt.  Pour mixture over melted butter; to fill base of skillet.  When omelette is done and slightly browned from underneath, while top is still watery; cover skillet with a top lid; for five to 7 minutes; over medium-low heat, then remove away from heat when top is firm.  Serve with crusty bread and sliced feta cheese aside.

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