Black Bean Omelet
Huevos TiradosLocals and tourists alike flock to Café de la Parroquia in Veracruz. It's famous for its café con leche specialty and its breakfast dishes.Breakfast at La Parroquia also features tirados, the region's well-known egg dish, and my favorite from Veracruz. In this version, each omelet is cooked as a single serving and the beans are folded into the eggs at the last moment.Cooking one omelet at a time is very easy and goes fast, but if you wish to make one large omelet, use a large (12-inch) non-stick skillet and use all of the ingredients at the same time, following the instructions for the single-serving omelet, and increasing the cooking time. Cut the large omelet in quarters to serve.
Ingrediënten
Makes 4 (single) servings
- 1 cup drained cooked black beans (Basic Pot Beans), or canned
- Fresh Salsa Mexicana
- 8 eggs extra-large, if possible
- 4 tablespoons vegetable oil
- ¼ cup finely chopped onion
- 4 teaspoons unsalted butter
Instructies
- Prepare the beans and salsa, if using homemade.
- Then, preheat oven to 200°.
- Break 2 of the eggs in a small bowl and beat well with a fork.
- Heat 1 tablespoon of the oil in an 8-inch nonstick skillet over medium heat, and cook 1 tablespoon of the onion about 1 minute.
- Add 1 teaspoon of the butter, and when melted, pour in the beaten eggs.
- Cook about 20 seconds, then use a fork and lift and push the edges of the eggs toward the center.
- Tip the pan, allowing the runny eggs to go to the edge and under the partially cooked eggs.
- Cook until the surface is nearly set, about 3 minutes.
- Spoon ¼ cup of the beans on the surface, fold over like an envelope, and cook to desired doneness.
- Invert the omelet onto a serving plate.
- Keep warm in the oven.
- Repeat, making 1 omelet at a time, with the remaining ingredients.
Notes / Tips / Wine Advice:
Serve the omelets hot, with fresh salsa on the side.
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