Tuesday, April 27, 2010
One of many nice things about being where I am (Boise, Idaho, along the Oregon Trail) is that I can get good grub without investing and arm and/or leg. And the good grub includes what I will call, for lack of a better term, "Mexican food," which is hearty and healthy, although too much of what I am promoting today would probably not be considered "heart-healthy." This is a Western Omlette, and I consider it good for any meal of the day (also good as a hangover remedy). Now don't confuse this with the classic omlette (http://www.metacafe.com/watch1317423/how_to_make_the/perect/omlette/), although the advice on the video about how to prepare a "normal" omlette is just fine.
No, this one involves three eggs instead of two, to provide the foundation for supporting salsa, sausage, cheese, green onion, garlic and random herbs and spices (cumin, chili powder, smoked paprika, chipotle, cilantro, black pepper and a tiny bit of salt).
You will need:
Cheese (sharp cheddar, Cojack, Longhorn, Monterey Jack, for example)
Fresh cilantro (finely chopped)
2 green onions (chopped)
Garlic (3-4 bits, finely chopped
Half-pound hot Italian sausage (tart it up with sage, chili powder and cumin)
1/2 cup salsa (I'll assume you know how to make salsa for now, but will provide a decent salsa recipe in another posting).
Optional: Sour cream or cottage cheese
2-3 corn tortillas, toasted.
Add 1 Tbsp. olive oil to a small (6-7 inch diameter) fry pan. Over medium heat, break up and brown the sausage, adding sage, cumin, green onion and garlic. Drain and set aside.
In a small bowl, beat the three eggs with a handful of chopped cilantro. Add a dash of black pepper. (NOTE: The flavors all come together eventually, but what you add to the eggs will affect the first flavor "hit" when you take a bite.
Add 1 Tbsp oilive oil to the same fry pan. Stir in the egg-cilantro mixture. Quickly place slices of cheese over the egg mixture, then spread 3-4 Tbsp of salsa over the center of the mixture, add about half the sausage and let the omlette cooke over low heat. Flip deftly (when the egg is cooked enough, it should slide in one easy piece to one side of the pan, making it easy to fold in half, then fold again. Don't worry if the cheese and "stuffing" dribbles out. It's all good.
For plating, break up the tacos on a plate, then roll out the omlette. Cover with the rest of the salsa and sausage. Serve with some sour cream or cottage cheese.
In the picture, you'll see I had mine with a bowl of Marion berries and yogurt, coffee, and a tequila limeade. It goes together quite well.
Posted by Ron Rhodes at 4:47 AM