Cheesy garlic omelette with parsley and garlic sauce
Spanish cuisine · Spain on a Fork · ♥ 1.6K likes · 36.9K views · 6 min video
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Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 cloves garlic
- ¼ cup fresh parsley
- sea salt (sauce)
Put the roughly chopped garlic, parsley and a pinch of sea salt in a mortar and pound with the pestle to a paste; a food processor or handheld blender also works.
A Spanish cheesy garlic omelette
- 30 ml extra virgin olive oil
Mix in the extra virgin olive oil and set the sauce aside.
Pounding the parsley and garlic sauce
- 2 whole eggs
Crack the eggs into a bowl, season with sea salt and black pepper and whisk well.
- sea salt (eggs)
- freshly cracked black pepper
- 30 ml garlic infused olive oil
Drizzle the garlic infused olive oil into the hot pan and add the eggs at once.
Lower to low-medium so the omelette does not brown too fast and cook without stirring about 30 seconds.
Cooking in garlic-infused oil
Push the set egg from the edges toward the center, letting the runny egg fill the gaps, until none is left runny.
- 2 slices mozzarella cheese
Lay on the cheese slices and fold the omelette from the edges to the center, or in half.
Cheese, fold and flip
Flip with the help of a plate (or a spatula) and cook about 30 seconds more, until cooked through and the cheese melted.