Any hotel that can provide a perfect omelette on room service is one I want to go back to. The thing with eggs is not to overcook them. Often when I’m travelling and too tired to go out for an evening meal I’ll ask the hotel for an omelette. Perhaps harder than it looks but it’s all about having a light touch and taking the omelette off the heat before it is cooked through. The tip about the size of the pan and spatula for the scrambled eggs holds true for this recipe too.
Ingredients
- 2½ tablespoons extra virgin olive oil
- 20 g pepitas (pumpkin seeds)
- Sea salt flakes and freshly ground black pepper
- 4 free-range eggs
- 10 g unsalted butter
- 120 g English spinach, stalks trimmed
- 60 g goat’s cheese, crumbled
- 1 tablespoon chopped flat-leaf parsley
Tomato salsa
- ¼ small red onion
- 100 g cherry tomatoes
- 2 teaspoons extra virgin olive oil
- 1 teaspoon good-quality red wine vinegar
- 3 large basil leaves, finely chopped
- Sea salt flakes and freshly ground black pepper
How to Make It
- To make the tomato salsa, dice the red onion as finely as you can and place it in a small bowl. Cut the cherry tomatoes in half, then in half again and into 6 pieces. Place in the bowl with the onion and the remaining salsa ingredients, stir and set aside.
- Heat 2 teaspoons olive oil in a small frying pan over medium heat. Add the pepitas and stir for 2–3 minutes or until crisp. Drain on paper towel and season lightly with salt.
- Crack 2 eggs into a bowl and the remaining 2 eggs into a second bowl. Whisk with a fork until just combined.
- Place a well-seasoned, preferably non-stick frying pan over high heat and add the butter. When melted, add the spinach and cook just until wilted. Drain well and season with salt and pepper. Set aside.
- Wipe the pan clean with paper towel and place over medium heat with 1 tablespoon olive oil. Pour one of the egg mixes into the pan and, using a spatula move the mix from the outer edge into the centre working your way around the whole pan. Once the egg has just set, top with half the spinach, goat’s cheese and parsley and season with salt and pepper. Fold the top third of the omelette over the filling, then fold the bottom third over. Invert onto a serving plate so the loose edges are underneath. Keep in a warm place while you make the second omelette. Top with the tomato salsa, toasted pepitas and a pinch of salt.