Ready, steady...
Lunches need to be quickly prepared, though should be appreciated over many hours if possible - something we no longer do in our modern lives. Pity.
How quickly you can cook this will depend on your prep skills since the cooking takes but a couple of minutes.
There are two important tricks with an omelette. Firstly it should have NO MILK anywhere near the mixture! Secondly, when you cook it, keep it moving.
Right, here goes. This is for one greedy omelette lover:
- 1 shallot - finely chopped
- 1 large chopped chilli - I have some big, fat, hot ones in the garden, but choose the strength you want. You need to have plenty in the quantity stakes to get the fruitiness
- 1 clove garlic, chopped
- 2 tbs grated smoked cheddar
- 3 eggs, beaten
- olive oil
- salt and black pepper
- 1 small tin of tuna chunks in oil
In a large, heavy pan, fry the shallot and garlic for a few seconds, then add the chilli. Keep it stirring and don't let it burn.
Drain the tuna thoroughly and add to the pan, stirring constantly till it is all properly heated through.
Salt and pepper to taste.
Pour in the egg and stir. Good omelettes are not poured in and left, you should work it round gently so it cooks quickly and evenly.
Once it is 90% cooked, add the smoked cheese, fold the omelette and put on a warm plate.
Eat immediately!
And that is it. Took me ten minutes, including chopping up and it was delicious.
