Western Omlette Filling

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There don't seem to be any real boundaries to omlette fillings. This one is based on ham, onion, sweet peppers and tomatoes, which probably makes it a western omlette filling. But I have a few special ingredients that I think make mine particularly yummy.

I make large batches and freeze it in 2-serving portions. No muss, no fuss, no mess in the mornings that way. Just nuke it and dump it on eggs.

  • 2 large onions diced (I use red ones)
  • olive oil to fry them
  • salt
  • pepper

Fry these together until the onions are starting to brown.

  • 4 smoked pork chops, bones removed, cut into small cubes
  • 1/4 cup mapa huira (the fat left over from making fritada: you can substitute bacon grease)

Add and fry until the ham is starting to brown.

  • 2 medium bell peppers or equivalent in other sweet peppers, chopped fine

Add and fry until they are softened.

  • 10-16 tomatoes, chopped
  • sri racha sauce to taste (to make it just a little piquante, or much hotter)
  • tomato paste to taste (to sweeten and enrich the flavor, especially when the tomatoes are not great)

Add and simmer until tomatoes are just becoming sauce.

  • chopped cilantro to taste (I use a good handful)

Turn off heat and mix the cilantro in.

This is a marvelously thick, rich, and zesty sauce. You could add cheese, but wilt thou gild the lily? I can eat it every day.

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