Harissa and manchego omelette
This works as well as a speedy supper as it does as a brunch dish. Its delicious with a salad dressed with lemon juice and olive oil, or with slices of fresh tomato and avocado. So easy and so delicious Serves four.
Source: Yotam Ottolenghi Simple
Serves 4 people
Ingredients
- 90ml olive oil
- 1 large onion, peeled and thinly sliced
- 12 large eggs, lightly whisked
- 100ml whole milk
- 80g rose (or regular) harissa
- 2 tsp nigella seeds
- 15g coriander leaves, roughly chopped
- Salt and freshly ground black pepper
- 120g manchego, coarsely grated
- 2 limes, halved, to serve
Directions
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Heat the grill to high. Put three tablespoons of oil in a medium-sized (18-20cm) ovenproof frying pan on a medium heat. Once the oil is hot, add the onion and fry for 15 minutes, stirring from time to time, until the onion has caramelised and turned a deep golden brown. Tip the onions into a large bowl, leave to cool a little, then add the eggs, milk, harissa, nigella seeds, half the coriander, three-quarters of a teaspoon of salt and a good grind of black pepper. Whisk the mix until well combined.
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Wipe clean the frying pan, turn up the heat to medium-high and add two teaspoons of oil. Pour in a quarter of the egg mixture, and swirl it around the pan, so it’s evenly spread. After a minute, sprinkle over a quarter of the manchego, then put the pan under the grill for a minute, until the cheese has melted and the eggs have puffed up and finished cooking. Using a spatula, ease around the edges of the omelette to loosen, then slide it out of the pan and on to a plate; keep this in a warm place while you cook three more omelettes with the remaining egg mix (remember to add more oil to the pan with each batch).
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Once all the omelettes are cooked, serve them at once, with the remaining coriander sprinkled on top and a wedge of lime alongside.