When it comes to making a good omelette, the key is heating the butter until frothing in the pan before tipping in the eggs in one pour. If I have tarragon, I can’t resist adding it — but it’s not essential, other herbs will do.
GRUYERE & TARRAGON OMELETTE WITH RED PEPPER SALSA
Makes 1
Salsa (makes 1 cup)
1 roasted pepper, sliced thinly
2 Tbsp finely chopped red onion
1 Tbsp capers
2 Tbsp chopped black olives
1 tsp lemon zest
2 Tbsp lemon juice
2 Tbsp olive oil
Salt and freshly ground pepper to taste
Omelette
2 eggs
2 Tbsp cold water
Pinch salt and pepper
1 Tbsp butter
1 Tbsp chopped chives
1 Tbsp chopped tarragon
¼ cup grated gruyere
1. Firstly make the salsa. Into a small bowl place the pepper, onion, capers, olives, lemon zest and juice, oil and salt and pepper to taste. Mix well and leave to marinate together for at least 30 minutes.
2. To make the omelette whisk the eggs, water, salt and pepper together well.
3. Melt the butter in a small frying pan until starting to froth. Pour the eggs in, then using a fork draw to the centre to help it cook evenly. Add the chives, tarragon and gruyere. When the cheese has melted flip the omelette in half and slide on to your plate.
4. Serve with a good dollop of salsa.
