Filled Egg Omelet with Seasoned Hash (here 'tortilla' means a Spanish egg omelet, not a maize flatbread)
Origin: Lima
Source: Victoria del Rio de Benedetti, 1890
Ingredients
- eggs
- pepper
- salt
- seasoned hash (picadillo, finely chopped meat)
- white onion (cebolla blanca)
- garlic (ajo)
- cumin (cominos)
- butter
- parsley (perejil)
Instructions
- Beat together the whites and yolks of the eggs needed; season with pepper and salt.
- Prepare a hash (picadillo) seasoned with chopped white onion, pepper, a little garlic, and cumin.
- Grease the pan's bottom and sides with butter, set over moderate heat, and pour in half the beaten egg.
- When cooking shows on the surface, spread the filling on top and pour the rest of the beaten egg over it.
- Raise the heat; grease the lid with butter, cover the pan, and flip it so the lid is over the fire and the omelet finishes cooking and browning.
- Serve in the pan on a platter, edges hidden with sprigs of parsley.