The Seville Omelet

The other night I made Spanish Rice for my dinner. Nothing fancy mind you, but one of my easy fix staple meals for when I don't feel like cooking big. I use simple ingredients, rice of course, a can of petite diced tomatoes, a little green pepper and onion, and some simple spices. For protein I usually add ground turkey, but beef would do as well or even without the protein. It was tasty and satisfying and there were enough leftovers for a few more meals too!

But this post is really about breakfast! Omelets have long been a favorite of mine having made them all the time in my youth. What I love about them is the versatility and simplicity! They are the perfect vehicle for using up the leftovers in the fridge. In the past I've made pot roast omelets, even turkey stuffing omelets, hence Spanish Rice and the Seville Omelet.

This simple and delicious omelet simply combines the Spanish rice, some shredded cheddar cheese, a little salsa, and a dollop of sour cream. This may be my favorite omelet of all time! (So far...)

Here are some omelet basics.
First the perfect omelet is made with two eggs not three! If you're looking for that crepe like thin rolled omelet you need less eggs and less air whipped into them. So two eggs, a tbsp cool water, wisked with a fork and left to stand while you assemble the rest of the ingredients.

Use the right size pan. I greatly prefer a 10 inch non stick skillet, use enough butter/cooking spray to cover the skillet. With two eggs this allows for the thin layer. Many 8 inch skillets are referred to as omelet pans, and they work well if you are after a fluffier French style omelet.

Allow the eggs to set well, they should be nearly dry on top before flipping. By the way its really helpful to learn to flip eggs by tossing them with the pan. It takes a little effort but it is worth it and will be useful in other ways as well.

Make sure to heat the filling ingredients fully before placing it with the eggs. Place the filling in the center across the eggs. With a silicone spatula fold one side over the filling. Slide the omelet, folded side first, onto your plate folding the other edge over with the pan as you slide it off. Its easier than it seems.

Top lightly with garnishes or add them to the side. The result is an omelet that looks and tastes as made by a professional!

Enjoy!