Mexican-Style Omelette
Thursday, August 18th, 20052 tbsps. olive oil
1 medium onion, thinly sliced
1 medium red or green sweet pepper, cored, seeded and sliced
2 garlic cloves, chopped
1/2 jalapeno or red chili pepper, seeded and finely chopped
1 medium tomato, peeled, seeded and chopped
salt and pepper, to taste
2 tbsps. chopped cilantro or parsley
5 large eggs
Stir in the garlic, jalapeno pepper and tomato, with salt and pepper to taste,
and continue cooking, for 3 or 4 minutes, stirring often, until excess liquid
has evaporated. Stir in the cilantro. Taste and adjust the seasoning the mixture
should be intensely flavoured to balance the delicate eggs. Transfer it to a
bowl and wipe out the pan with paper towels.
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