Mexican Omelette

The best omelette featuring a sauce using fresh poblanos. Come see us at the Portland or Hillsboro Farmer’s Markets if you’re local, or source your poblanos at a farmer’s market in your neighborhood.

Ingredients

1 lb Roasted Peppered Earth Poblanos
3 tablespoons vegetable or olive oil
1 small white onion, thinly sliced
2 cloves garlic, finely chopped
1/4 teaspoon dried oregano, preferably Mexican
1/8 teaspoon dried thyme
3 medium large ripe tomatoes, approx. 1 1/2 lbs.
1 1/4 cups chicken or vegetable broth
1/3 cup chopped cilantro
Salt
8 eggs
1/4 cup crumbled Mexican queso fresco

Instructions

Poblano Rajas. Peel and seed chiles. Slice in 1/4 inch strips. In a medium sized skillet, heat 1/2 tablespoon of oil over medium heat, add onion, cook, stirring regularly, until nicely browned but still crunchy, about 5 min. Add garlic, herbs and chiles, mix thoroughly and remove from heat.

The Sauce. Roast tomatoes under a hot broiler until blackened and blistered on one side, flip and roast other side. Cool, peel, and coarsely puree in a food processor. Place the skillet with the chiles over medium high heat, and when hot, add the tomatoes and cook, stirring regularly, until the sauce reduces and thickens, about 5 minutes. Stir in the broth and cilantro and simmer partially covered for about 15 minutes. Thin with additional broth, if necessary. Taste and season with salt, usually a generous 1/2 teaspoon, and keep warm over low heat.

The Eggs. Turn oven on to lowest setting. Lightly beat eggs with 1/4 cup water and 1/2 teaspoon of the salt. Set a small nonstick skillet over medium high heat. When hot add a tablespoon of oil, wait a few seconds then add 1/4 of the egg mixture. Stir every few seconds to create large curds, and when nearly done (it will still look creamy but will hold together), turn free form omelet into a deep dinner plate. Keep warm in over until all four omelets are made in the same manner, adding additional oil to the skillet for each omelet.

Ladle about 2/3 cup of the sauce over each omelet. Sprinkle with crumbled cheese and garnish with cilantro.

Adapted from Rick Bayless' Mexican Kitchen

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