Harissa and manchego omelette

(from xombi’s recipe box)

This works as well as a speedy supper as it does as a brunch dish. I like to eat this with a tomato and avocado salad on the side, but anything fresh and green will tick the boxes, too. Serves four.

Source: Yotam Ottolenghi

Serves 4 people

Categories: Yotam


  • 90ml olive oil
  • 1 large onion, peeled and thinly sliced
  • 12 large eggs, lightly whisked
  • 100ml whole milk
  • 80g rose (or regular) harissa
  • 2 tsp nigella seeds
  • 15g coriander leaves, roughly chopped
  • Salt and freshly ground black pepper
  • 120g manchego, coarsely grated
  • 2 limes, halved, to serve


  1. Heat the grill to high. Put three tablespoons of oil in a medium-sized (18-20cm) ovenproof frying pan on a medium heat. Once the oil is hot, add the onion and fry for 15 minutes, stirring from time to time, until the onion has caramelised and turned a deep golden brown. Tip the onions into a large bowl, leave to cool a little, then add the eggs, milk, harissa, nigella seeds, half the coriander, three-quarters of a teaspoon of salt and a good grind of black pepper. Whisk the mix until well combined.

  2. Wipe clean the frying pan, turn up the heat to medium-high and add two teaspoons of oil. Pour in a quarter of the egg mixture, and swirl it around the pan, so it’s evenly spread. After a minute, sprinkle over a quarter of the manchego, then put the pan under the grill for a minute, until the cheese has melted and the eggs have puffed up and finished cooking. Using a spatula, ease around the edges of the omelette to loosen, then slide it out of the pan and on to a plate; keep this in a warm place while you cook three more omelettes with the remaining egg mix (remember to add more oil to the pan with each batch).

  3. Once all the omelettes are cooked, serve them at once, with the remaining coriander sprinkled on top and a wedge of lime alongside.

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