Omelette with Saucí Romesco
Yield: 1 serving
Time: 15 minutes
Companion to the last recipe post… while my cast iron pan was tied up in the oven, I made up an omelette with the same ingredients to show how good it is either way
Omelettes are a wonderful way to create healthy flavorful meals. This one is simply the omelette version of the baked eggs in the last post, without the sausage (though of course that would be delicious).
While I’m at it, I’ll write out how I like to make my omelettes, following more or less the method of Jacques Pepin. I like them thin and rolled, almost more like a crêpe, rather than thick, fluffy and folded once. In essence, the thing is to have a large enough pan that it can spread out quite thin (I like a 12″ non-stick frying pan).