Saturday, August 29, 2009

Spicy omelette sandwiches with tomato salsa

Hello everyone, this week's recipe is one of those things about which I wasn't all that excited. It comes from I think Bill Granger's third book, Bill's Open Kitchen, and if I had seen it anywhere else I probably wouldn't have bothered even trying it. To my surprise, it was really, really good! I think the secret is using really fresh, soft rolls and good tomatoes. It is also quick and easy.

Have a great week. Love from Jane xx

Spicy omelette sandwiches with tomato salsa

Serves two

What you need:
  • 4 eggs
  • A large pinch of cumin
  • 1 teaspoon extra virgin olive oil
  • Sea salt
  • Freshly ground pepper

Tomato salsa:

  • 3 tomatoes, seeded and cut into strips
  • 1/2 red onion, finely sliced (if you don't mind raw onion; I left it out)
  • 1/4 cup coriander or mint leaves
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/2 long chilli, finely sliced

To serve:

  • 2 soft bap rolls

What you do:
  1. Mix all of the salsa ingredients together and set aside.
  2. Break the eggs into a bowl.
  3. Add a tablespoon of water and the cumin to the eggs and beat lightly until just combined.
  4. Heat a non stick frying pan over a medium to high heat, add the oil and swirl to coat the base of the pan.
  5. Pour in the eggs, and as they begin to cook, use a wooden spoon to carefully drag the cooked egg to the centre of the pan, allowing the uncooked mix to flow towards the edges.
  6. Sprinkle the eggs with salt and pepper.
  7. When the omelette is nearly all cooked, fold in half and slide out onto a board before cutting in half, lengthways.
  8. Split the rolls in half and butter if you wish, then fill with the omelette and salsa.