Mushroom and garlic omelette

Mushroom and garlic omelettes are more like Spanish omelettes than traditional Northern European omelettes because that are cooked on both sides rather than folded over.  They are served as tapas dishes but are equally as good as a supper, starter or main course dish.

Preparation Time: 10 Mins

Cooking Time: 7 Mins

Total Time: 20 Mins

Ingredients

For 2 servings…

4                    Eggs        

2 cloves           Garlic  - sliced         

230 gms          Mushrooms  - button, sliced     

4 tbs               Olive oil    

                      Pepper      

                      Salt          

2                    Shallots  - sliced      

Method

Heat the oil in a small pan.  Add the mushrooms and cook them gently until all their moisture has evaporated and the oil is clear again.  Remove and drain in a sieve over a bowl to catch the juices.

Add the garlic and shallot to the remaining oil in the pan.  Fry them gently until they soften.  Add them to the mushrooms in the sieve.

Beat the eggs lightly with salt and pepper.  Stir in the cooled vegetables.

Add the vegetable juices to the oil in the pan, reheat and tip in the egg mixture.  Cook as a thick pancake - when it looks firm, turn it over and cook the other side.  A little more oil in the pan may be necessary.

For a tapas dish, serve warm or cool, cut into bite-sized cubes.

Wine recommendations

Conventional

     Côtes du Rhône blanc

Interesting

     Fino Sherry

     Mâcon

     Pinot Gris

     Vouvray sec