Beef is not perhaps one of the first ingredients you would think of when considering making an omelet. It is, however, a great way of perhaps using up a small quantity of leftover roast beef and can represent a quick to make and very tasty meal. In such an omelet, the beef would be likely to be stirred through the egg before it is added to the pan or perhaps laid in the pan before the egg is poured over the top. This beef omelet is very different in that it sees the spicy ground beef spooned on to half of the cooked omelet and made to serve as a filling.
Note that although the quantity of prepared beef in this recipe would be sufficient to make three or even four omelets, the excess was simply cooled and refrigerated before being reheated and eaten the following day on toast.
Ingredients (Serves 1)
- 1 medium sized baking potato
- 1/2 pound ground (minced) beef
- 1/2 small white onion
- 1/2 red bell pepper
- 1 large garlic clove
- 1 teaspoon dried chili flakes
- 2 tablespoons tomato paste (tomato puree)
- 2 tablespoons water
- Salt and pepper
- 2 large eggs
- 1 tablespoon vegetable oil
- Thick slice of rustic farmhouse bread
- 2 small slices of chili infused hard cheese
- 3 cherry tomatoes on the vine
- Freshly chopped parsley to garnish
If you don't want to make your own fries, you could of course use frozen ones and therefore you will not require the potato included in the above ingredients list. I do always prefer however to make my own so long as time permits. The way I do it is by peeling the potato and slicing and chopping it in to fry shapes. I then simmer the fries in salted water for five minutes before draining them off, cooling them and refrigerating them for half an hour. They are subsequently deep fried in oil for just about three minutes to finish the cooking procedure only and not to brown or crisp them up at this stage. Drain on kitchen paper, allow to cool for a few minutes and return to the fridge. They will be given a final frying at the latter stages of the overall recipe preparation.
Put the beef in to a large pot and the pot on to a very low heat. Stir the beef around with a wooden spoon. As the fat in the beef begins to melt and lubricate the pot, increase the heat slightly and continue to stir until the beef strands are separated and evenly browned. This should take around two to three minutes.
Slice the peeled onion half fairly thinly. Seed and chop the bell pepper half. Peel the garlic clove and finely chop. Add the vegetables to the beef, followed by the tomato paste, water and chili flakes. Season with salt and pepper, stir well and bring to a gentle simmer. Cover and continue to simmer for around twenty minutes, stirring frequently and ensuring the liquid level doesn't become to low. If necessary, a little bit of boiling water can be added.
When the beef is ready, turn off the heat and lift the pot to a cool part of your stove top. It will stay warm easily long enough for you to prepare the omelet, the toast and the fries.
The fries should now be deep fried for a few minutes until crisp and golden before being drained on a plate covered with kitchen paper.
Break the two eggs in to a bowl and beat lightly with a fork or small balloon whisk just until the whites and yolks are combined and no more. Heat around a tablespoon of vegetable oil in an eight inch, non-stick omelet pan. Pour the eggs in to the pan and make sure the heat is set at medium. Use a small spatula to work your way around the edge of the pan, drawing the egg in towards the center, just until you see signs of the eggs beginning to set. You have to stop working the eggs at this stage or they will scramble. Season lightly with salt and pepper.
Cut a thick slice of bread and put it on to lightly toast.
When the omelet is almost but not quite fully set, use a teaspoon to carefully spoon some of the spicy beef on to one half, leaving a slight border around the edge. Be very careful not to add too much or you will not be able to fold the empty half of the omelet over the top. Alternatively, too thick a filling could cause the omelet to burst when you attempt to lift it from the pan.
The particular cheese I used in this recipe was sold as Red Hot Dutch cheese. Mexicana cheese is another name commonly used but the specific name will vary by location. If you can't get chili infused cheese of this type, you could simply finely chop a small chili and add it to the omelet with the cheese or even use some more of the chili flakes used in the beef part of the dish.
Crumble the cheese slices with your fingers and scatter evenly over the spicy beef. Use a spatula to carefully fold the empty half of the omelet over the filling.
When the toast is ready, sit it on a square serving plate.
Lift the omelet pan to the plate. Holding the pan in one hand, use your other hand and a spatula to lift the omelet straight from the pan and on to the toast.
The fries and the tomatoes should be arranged on the plate before the omelet is scattered with the parsley as a final attractive garnish.