Recipe: Tomato & Onion Omlette
A tasty, easy to prepare, vegetarian snack
Okay, so you might be asking yourself - does this really require a recipe? Surely you just smash some eggs, bung em' in a pan, stir, cook then serve?
Well, at a level, you would be correct. However I recently enjoyed a modicum of popularity with my rather clumsily put together vegetarian chilli recipe:-
So easy you could cook it with your hands tied behind your back.
Now, when I saw Hayley Stanway's post about the McDonald's Hash Brown recipe I noticed something. I noticed a nice little box with ingredients and steps listed in it.
You'll probably have everything you need in your kitchen already
Clearly, there's a better way to 'do' recipes than hacking out a monster article full of sub-headings and pictures and what not. This got me thinking, what could I smash out, just to try out the 'recipe' tools?
Et voila, we're making omelette! I know it's simple. But, I'm sure there must be someone out there who either can't boil an egg or who makes stuff, but would like to try and improve their omelette.
The present Mrs. Stanley particularly enjoys this meal. Back in the olden days; before the Covid19 crisis (two months ago), I'd often make this for her on a monday night, after getting the kids to bed; so it'd be ready when she got back from Manchester University. She's studying for a Master's in Educational Psychology at the moment and when she could go into University, she rarely had time for a proper meal if she was going to catch the train on time.
Before we start, there are two ways I make omelette. A grilled omelette and a folded omelette. This is a folded one. The nice thing about a folded omelette, is you don't quite cook the centre fully. You keep it just a little bit moist. That gives it a nice texture and it enhances the flavour.
Right, let's get down to business! Here's the recipe!
- 1/2 an Onion
- 1 x vine tomato
- 2 x medium eggs
- Olive oil
- Wash and finely chop your tomato.
- Pour 2 good glugs of oil into your frying pan and set it to a low heat.
- While the oil heats, finely chop your 1/2 an onion, don't throw it in yet though!
- Crack your two eggs into a mixing bowl.
- Add a cup of milk and a sprinkle of salt to the mixing bowl.
- Pour a good tablespoon of hot oil from the pan into the mixing bowl. (Don't try and measure it! Just judge it.)
- Top the oil in the pan up if it's looking dry and add your chopped onions.
- Add a grind of pepper and a sprinkle of salt to the pan and stir the onions around to coat them
- Whisk, whisk, whisk! Try to get some air into the mixture in the mixing bowl. Make the milk and oil vanish.
- By now your onions should be softening and becoming translucent, this is important to bring the sweetness out. Add your finely chopped tomato to the pan if the onion is looking good to go.
- Cook the onion and tomato for a couple of minutes until the tomato is looking soft.
- Tip the contents of the pan into the mixing bowl.
- Top the oil up in the pan if it's looking a bit dry and tip the mixing bowl into the pan.
- Quickly swirl the ingredients around with a spoon or spatula to spread them out evenly and cook on a low heat until the edges are starting to solidify.
- Don't let the centre solidify! While it's still liquid use a large spatula and maybe a blunt knife in the other hand to fold one third of the omelette over the centre.
- Fold the opposite side over as well, then flip the entire omelette over so the folds are underneath.
- Press the top with a spatula all over and cook for a couple more minutes. Don't over-do it or the centre will solidify.
- Serve and enjoy!
2 eggs makes an light meal for one. 3 eggs makes a snack for two.
Right! That's it! If there's anybody out there who DOESN'T make omelette, please give this a go and let me know what you think!