Image via Wikipedia | Virgin Olive Oil is perfect for your Atlas Mountain Omelete – Happy Tingling

Ingredients

1 tablespoon virgin olive oil with a knob of butter. Adding a knob of butter to olive oil always prevents the oil from burning

1 Large purple Spanish onion; chopped roughly and fast with the skin on. Pluck the skin away after chopping

1 teaspoon of cumin

1 teaspoon of dry coriander

1 teaspoon of tumeric

2 Tomatoes; roughly chopped with skin on

1 Bunch of fresh cilantro (fresh coriander). Chop the lot, as the roots and stalks, hold the flavour

6 Eggs; cracked into a bowl and whisked for thirty seconds, towards the end of the process, for freshness

Pre-heat grill, if grilling, is possible at the end.

Method

1. Heat virgin oil with a knob of sweet butter in the tagine or pan, on low heat, until hot
2. Add the roughly chopped Spanish onion and fry, until the onion is soft, and slightly opaque
3. Add the three teaspoons of cumin, coriander and tumeric and stir until the spices are absorbed by the onion and a wondrous smell fills the air
4. Add chopped stalk and roots of the cilantro (fresh coriander) then fry a touch
5. Add those roughly chopped tomatoes, skin on, and stir them in good. Cook for a few minutes until the tomato is to your texture and taste
6. Whisk egg and drown the frying mixture by evening the egg across the pan with a wood spoon. Maintain on low heat and cover with lid.
7. Add the leaves and the top of the cilantro (fresh coriander).
8. Cook for about five to ten minutes
9. Remove lid and brown under the grill or in the oven. Sometimes pans cannot fit under a grill. It isn’t essential to grill the top of your Atlas Mountains Omelet but makes for a better, browner omelet.

Serve with a crisp, fresh salad and crunchy bread straight from your tagine or fry pan.

Extras

As you become emboldened with the Atlas Mountain Omelets consider sprinkling cheese on the top prior to grilling. I also enjoy adding slices of long and mild chilli, in a flower design, at the end for decoration.