How To Make A Mexican Style Omelette | Jamie Oliver

0:00 My Mexican chili omelette is filled with uzzy

0:03 cheese and an amazing guacamole style saw.

0:05 It all starts in here in the liquidizer.

0:08 I'm going to make a gorgeous avocado dressing.

0:10 Silky green and literally anything you pour

0:13 it on, it turns into a heavenly thing.

0:17 This dressing is bursting with Mexican flavors.

0:20 Go in with a good handful of coriander stalks and all.

0:24 Whack in a nice ripe avocado and season.

0:27 Add a good dollop of plain yogurt and the zest and juice of two limes.

0:32 No more boring omelets.

0:33 No, no, no, no, no, no.

0:35 This is going to be a new level.

0:38 Okay.

0:38 Um, makes a lovely lunch, a lovely dinner.

0:42 So, in with the juice, w it up.

0:46 Loosen with a tablespoon of olive oil and a splash

0:49 of water and you've got an amazing guacamole style dressing.

0:56 This could sit in your fridge for four or five days as a salad dressing.

1:01 Absolutely gorgeous.

1:02 Uh but I want to sort of put it around a saw.

1:05 There's no magic to this saw.

1:06 You just want crunchy fresh veg.

1:08 I've got some seavoy cabbage, an onion,

1:12 a little bit of white cabbage along with one

1:16 grated carrot and something a bit more unusual.

1:19 Before we had potatoes or tomatoes or even onions,

1:22 the only thing we really had was kale.

1:24 You can get it in all the supermarkets.

1:27 It grows beautifully.

1:28 You get different color kales, purple kales, this, that, and the other.

1:31 And it's incredibly good for you,

1:33 but people don't really know what to do with it.

1:35 Well, you can just steam it or boil it.

1:38 But raw in salads, unbelievable.

1:39 Now, you might have heard of people sort

1:41 of talking about raw food diets and stuff like that.

1:44 And before you think they're all crazy, this that and the other.

1:46 By cooking food, you know, obviously you're losing some of those lovely,

1:50 gorgeous things that fill us up with energy and make

1:53 our nails and hair and eyes and everything work.

1:56 Well, by finding wonderful ways to have raw food, you know, like colelaw,

2:00 this is a really good way of getting the good stuff in you.

2:04 Spoon over the dressing and get your hands straight in there

2:09 to make sure every strand of veg is coated with that silky avocado.

2:14 So, to hold that beautiful slo, I'm going to make a lovely large,

2:19 comforting big Mexican omelette with a little cheese.

2:21 It's going to make me feel good.

2:24 It's going to fill me up.

2:26 And for that, I need two large eggs per person.

2:31 Crack into a bowl.

2:32 Add a pinch of salt.

2:34 Then, whisk together with a little splash of water.

2:37 This is the key to a perfect wafferin omelette.

2:40 Eggs are the most brilliant cheap form of quality protein.

2:44 There's a whole cocktail of goodness in an egg.

2:47 If you buy it as a pack of 12, that's up to 50p cheaper than buying two sixes.

2:52 So, just buying and shopping smart is going to save you a whole load of money.

2:57 Get your pan on a medium heat.

3:00 Okay.

3:00 I'm then going to go in with a little oil.

3:03 I do not want to cook this omelette hard and fast.

3:06 I do not want it to be golden.

3:09 I do not want it to be crunchy.

3:11 I want it to be yellow, silky.

3:14 Rub a bit of kitchen towel around the pan.

3:18 Uh, as soon as we think that's getting nice and hot,

3:22 we're going to go in here by putting the water in the egg.

3:26 Can you see how loose that is around the pan, right?

3:30 And it's going to be nice and thin.

3:32 We can go around the edges a little bit.

3:35 Egg cooks at a very low temperature,

3:37 so we want to be very, very delicate with that.

3:41 Now, another little tip.

3:42 Come with me over to the freezer.

3:44 Uh, I know this will be the same for you as me as well,

3:47 and I'm not trying to be like all compromising.

3:49 All of us have little odds and ends of cheese.

3:52 Yeah.

3:52 So, instead of having like bits and pieces kicking around the fridge,

3:55 have a look in the fridge.

3:56 I mean, some people have cheese that's been there for like a million years.

4:00 Okay.

4:00 Before you get to that stage, um, just have a little grate up.

4:04 And what I love to do with all of my odds and ends,

4:08 and this is a brilliant thing to do,

4:10 it doesn't matter if it's red leester or feta cheese or cheddar.

4:13 This is frozen cheese.

4:15 Okay?

4:15 Now, all the cheese connoisseurs will be swearing saying,

4:18 "You don't do that to great cheese." But this is

4:21 doing this is much better than throwing it away.

4:24 It's much better uh than having odds and ends

4:26 and horrible bits in the corner of a fridge getting moldy.

4:29 And what we can do here is actually

4:32 we can save frozen cheese for thing like lasagnas,

4:35 canalone, sort of lovely bakes.

4:37 Um, and it's just a really clever wise thing to do.

4:40 So, a little bit of cheese in and around my omelette there.

4:44 As soon as the cheese is oozing and the omelette is set,

4:48 whip it off the heat and pile in that saw.

4:52 Then it's time for the tricky bit.

4:55 So, get myself a little plate.

4:57 Now, very important this bit.

4:59 You just want to kind of get in there, ease up that omelette.

5:02 For me, this is something that I do for myself fairly regularly.

5:09 You can just shake it, flip it over like that.

5:14 You can then go over to the plate and do the other side.

5:20 For a final taste of Mexico,

5:22 scatter with extra coriander and some finely sliced chili.

5:27 And for 142 a portion, you've got a super filling,

5:31 super tasty supper packed with the good stuff in no time at all.

5:35 It's an omelette, but definitely not as you know it.

5:39 Nice and easy to make.

5:40 That saw will keep in the fridge for 4 days.

5:43 These omelets take a minute and a half to make.

5:46 And once you made the first one,

5:48 you'll just get better and better and you get the hang of it.

5:50 And you can turn it out, roll it out, flip it out, do what you like to it.

5:54 But that is a great little plate of food.

5:56 Delicious.