Recipe: Omelets Colorado

This recipe is the result of some experimenting in the kitchen, and I thought it was good enough to share. Plus, nobody got injured, so I considered it a success. If you decide to make it, let me know how it turns out for you.

Salsa
3 medium tomatoes
3 tomatillos
1-2 arbol chiles
2 tbs. diced onion
1 tbs. fresh cilantro
1 large garlic clove
½ tsp. kosher salt
1 tsp. lime juice
½ c. whipping cream

Omelet
(Makes one. Multiply as necessary.)
2 eggs
1 tbs. cold water
1-2 pinches kosher salt

Omelet Filling
Diced tomato
Diced onion (optional)
Fresh mozzarella

Directions
Basically, there are two major steps to the recipe: making the salsa and making the omelet. The salsa will probably make more than you need, and the quantities listed are recommendations (to my taste). I usually throw a bunch of stuff together, so this is as close as I could come.

Boil the tomatoes, tomatillos, and arbol chile(s) for a minute or so. Remove from heat, drain, and run cold water over them. Peel the tomatoes only, and don’t worry about cutting out around the stems. Place the whole tomatoes and tomatillos in a food processor. Coarsely chop the now softened chile(s) and add it (them) along with diced onion, fresh cilantro, peeled garlic clove, kosher salt, and lime juice. DO NOT add the whipping cream. Process until pureed. (Note: It is best to let the puree set in the refrigerator overnight so the flavors can ripen, but it’s not necessary.)

You can perform the next step if you want a smoother, creamier sauce for the omelet or just skip it in the interest of time. It just makes a better texture. I put the puree in a sieve to extract the liquid only. I do this a couple times until I have one cup of liquid. (The bonus is you are left with a delicious, thicker salsa for dipping!)

In a metal bowl, place one cup of the liquefied salsa (or just one cup of the salsa) and the whipping cream. Whisk until very frothy. Refrigerate until ready.

Make the omelet as you would a French omelet. Combine the eggs, water, and salt. Whisk until combined but not frothy. Heat a skillet with about a tbs. of butter (or less) to ensure the bottom of the pan and sides are greased. Add the eggs. Over medium heat, cook the omelet until it starts to set. Run a turner around the sides of the pan, lifting the eggs so the uncooked portion flows underneath. When the egg is just about set, add the diced tomato and onion, and sliced fresh mozzarella in a column down the center of the omelet. Turn one side in halfway, then the other until they overlap. Remove from heat and cover for about a minute to let the cheese melt.

Transfer omelet to plate, add a generous helping of the sauce, and garnish with fresh cilantro leaves.