Living in the south of Spain makes it really easy to drive to the coast and feel like you are taking a mini-holiday. Sometimes Carlos and I head down to nearby towns for the love of exploring historical parts and discovering new places to eat for lunch. Sometimes I try my luck and try a tasty seafood dish with the hope that it will blow me away and normally it does, but eating anything other then seafood would be scandalous. But is it scandalous if you have cravings for something simple like omelettes? I have always been told that eggs are quite perfect after an afternoon of indulgent eating if you need something mellow and delicate.
You might think this is a peculiar recipe. After all, why would you want an omelette recipe but trust me this omelette recipe is like nothing you have ever tasted. Fact, this omelette is like no other “regular” egg dish. This omelette is regal, creamy, decadent, rich, luscious, smooth and more. You need truffle oil, sweetened onions and cream for the perfection.
With shimeji mushrooms, the velvety texture of truffle oil and rich yolky eggs you will enjoy down time and the simple pleasure of being at home and relaxing.
Serves 2 hungry eaters
100 grams white shimeji mushrooms, washed
6 large eggs
60ml single cream
1 small French onion, finely diced
1 tablespoon truffle oil
15 grams butter
Freshly ground sea salt and pepper for seasoning
Place a small, heavy-based skillet onto a medium heat. Drizzle in the truffle oil and once warm add in the diced onions, mushrooms and season with salt and pepper. Pour in 30ml of single cream and cover. Slowly cook for 5-10 minutes and set aside.
Break the eggs into a bowl, add salt and pepper and pour in the remaining cream. Whisk briskly and set aside.
Meanwhile melt a knob of butter into a small, non-stick frying pan. Pour the egg mixture into the pan, use a rubber spatula and carefully push the excess liquid egg back into centre to slowly cook. When there is a little bit of liquid left carefully flip onto the opposite side, switch off the heat and cook for a further 30 seconds and repeat this process with the remaining egg mixture.
Serve the omelette onto a small, flat plate and garnish with the creamy shimeji sauce and enjoy warm.