Omelette

A brief word on eggs. They're brilliant. Any way you cook them.



So here's a recipe for a tortilla-esque omelette. Its a Russian/Eastern European recipe called Drachena. Its dead-easy, quick and healthy. It takes about the same time to make as it takes to boil up some new potatoes. Serve the omelette with the afore-mentioned potatoes, green salad or veg. I fried up some chorizo for Dan and scattered it over the top which he liked.

Drachena (slightly adapted, as ever)
Serves 3-4 as a light meal

2 tspns olive oil
6 spring onions - white parts sliced
1 garlic clove
100g tomatoes - diced
50g rye flour
4 tablespoons water
150g yoghurt
4 eggs
2 teaspoons of pesto
1 tablespoon fresh parsley
10g butter

Fry the spring onions in olive oil over a moderate heat for about 3 minutes, then add the garlic and fry for a further minute. Add the tomatoes and fry for a couple more minutes. Remove from the heat.
Mix the rye flour to a paste with the water. Add the yoghurt and pesto (I used my wild garlic pesto) and mix it thoroughly together. Break the eggs into another bowl, beat them, then add them to the flour and yoghurt mixture. Mix well, season, and add the parsley.
Heat the grill to a medium heat.
Put the tomatoes and spring onions back on a medium heat, add the butter. When the butter has melted add the egg mixture. Leave it on the heat until the bottom starts to set, then place it under the grill until it starts to colour on the top and is set. It should puff up slightly.
Cut into 3 or 4 wedges and serve warm or cold.

NOTE: If you have more time you could put the mixture into a lightly greased oven-proof dish and bake the omelette for about 45 minutes at 180C instead of fryinging and grilling it.