Harissa and Manchego omletes

Harissa and Manchego omletes

Based on Yotam Ottolenghi's recipe in Ottolenghi Simple.

Ingredients

Makes

  • ~6 Tbsp olive oil
  • 1 large onion
  • 12 eggs
  • 100ml whole milk
  • 50g harissa
  • 2 tsp nigella seeds (optional)
  • 3/4 cup cilantro
  • 100g Manchego
  • 2 limes

Prep

  1. Thinly slice 1 large onion
  2. Caramelize the onion: Put 3 Tbsp of the oil into a medium (8-inch/20cm) ovenproof frying pan and place over medium heat. Add the onion and cook for 15 minutes, stirring from time to time, until the onion has caramelized and is a deep golden brown. You can keep this in the fridge for up to 2 days.
  3. Make the egg mixture: In a large bowl hisk to combine 12 eggs, 100 ml milk, 50g harissa, 2 tsp nigella seeds, 1/4 cup roughly chopped cilantro, ½ tsp of salt, and a good grind of black pepper. You can make this the day before.
  4. Finely grate 100g Manchego

Cooking

  1. Preheat the broiler to high.
  2. When ready to cook: Add the caramelized onions to the egg mixture
  3. Heat a pan over medium-high heat.
  4. Add 2 tsp of the oil. Pour in one-quarter of the egg mixture, swirling it around so that the mixture is evenly spread.
  5. After 1 minute, sprinkle with one-quarter of the Manchego and place under the broiler for 1 minute for the cheese to melt and the eggs to puff up and finish cooking.
  6. Using a spatula, ease around the edges of the omelete to slide it out of the pan and onto a plate.
  7. Add a little more oil, and then repeat steps 3 through 6 to make 3 additional omletes
  8. Serve at once, with the remaining cilantro sprinkled on top and a lime half alongside.