Western Omlette Filling
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
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.