Omelettortilla

  It has been long time since I've sung the praises of the humble omelette or tortilla so let me take a moment of your time to remind you. It goes without saying that I find the process of choosing different fillings and adding them to a bowl of beaten and well seasoned eggs and setting everything over a low heat to be extraordinarily meditative.

  Allow yourself the possibility that the same could be true for you too. Start with an onion cut into ribbons and gently fry to soften and caramelise. While that's going on, wonder off in search of whatever other vegetables and possibly nice bits of meat you fancy accompanying the onions with.

  I'll cut too the chase where you've got a few ingredients and you're ready to mix them into a bowl of eggs. Don't miss the opportunity to add some interesting seasonings to the eggs such as mustard, pesto, grated cheese etc. for maximum flavour. This mix needs to be set and there are various methods but you just do what you feel comfy doing.

​​​​​​​  This may be pouring the mix into a hot, well oiled frying pan and putting the whole thing into the oven (at about 160c) until set. You may have a fancy method for... Hey! Now just wait a bastard minute! There's a video of me doing just that that I have to now upload. Don't go away...

Why do we say Spanish omelette but not French tortilla?

  There, that's fixed it. Thanks to modern technology you can see a tortilla getting flipped as well as tonight's supper being overwhelmed by the massive pile of salad that threatens to engulf it. Fortunately I was able to eat the salad before it overran the plate as well as the exceptionally tasty omelette. What are you waiting for?

Kirk out

RevoltingFood.com