Omelette A La Mexicana

I am sure that you all would have gone through this phase of packing, moving, unpacking and setting up a new home. We just moved in a new apartment on last Saturday and are now sitting amidst a sea of cardboard cartons. What did we set up first? Well, the kitchen and the living room of course! However, to tell you the truth, the past few days have been extremely tiring. What comes out of this state of exhaustion…an excuse to eat out! We found this Mexican place in a complex nearby and decided to check it out. We ordered a couple of crispy tacos and one quesadilla and they were delicious. The restaurant boasts five salsas, which are complementary with any entrée and since it was our first time there, we asked for a sampling of all five: Roja (Red), Verde (Green), La Famosa (the famous one-their version of pico de gallo), Chipotle and Habanero (extremely spicy chili).

Anyway, we could not finish all the salsas, so I mixed them all and put them in the refrigerator for later use. Last night, I had a brainwave; why not use them up in an omelette; and that is exactly what I did.

Ingredients

Eggs – 3

Chopped onion – 3 tbsps

Water – 2 tsps

Salsa mixture – 2 tbsps + more for spooning over the omelette

Oil – 1 tsp

Salt to taste

Method

Beat together the eggs, water and salt, until frothy. Add the salsa and mix well. Add the oil to a pan and place it on medium heat. Once the pan is hot, pour the egg mixture, cover and let it cook until the eggs are no longer runny. Flip and cook the other side. Remove onto a plate, spoon some salsa over the omelette and serve with buttered toast. Bon Appétit.

Note: 

1) I did this to use up the left over salsa, but you could make your own salsa, or use store bought varieties to suit your palate. 

2) My iron skillet is still inside some box; else, I would have made a frittata. You could try that out.

Recipe sent to
Delicious Dish Tuesday Recipe Link Up 

Thank you so much Ashwini from http://indulge-ashscorner.blogspot.com/ for this wonderful award.