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Truita de Bolets i Formatge
Omelette with Mushrooms and Cheese
A simple yet satisfying Andorran omelette, elevated with earthy wild mushrooms and local cheese, perfect for breakfast, lunch, or a light dinner.
ð§ ææ
- 6 large Eggs
- 200 g Mixed wild mushrooms(cleaned and sliced (e.g., porcini, chanterelles))
- 100 g Andorran cheese(grated (e.g., a semi-hard mountain cheese))
- 2 tbsp Butter
- 1 small Shallot(finely chopped)
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
In a bowl, whisk the eggs with salt and pepper. Stir in half of the chopped parsley and half of the grated cheese.
- 2
Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Add the chopped shallot and sauté until softened, about 2 minutes.
- 3
Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes. Season with salt and pepper. Remove the mushrooms and shallot mixture from the skillet and set aside.
- 4
Wipe the skillet clean if necessary. Melt the remaining 1 tablespoon of butter over medium-low heat. Pour the egg mixture into the skillet.
- 5
Cook the omelette, gently pushing the cooked edges towards the center and tilting the pan to allow the uncooked egg to flow underneath. Cook until the omelette is almost set but still slightly moist on top.
- 6
Spoon the mushroom and shallot mixture over one half of the omelette. Sprinkle with the remaining grated cheese and chopped parsley.
- 7
Carefully fold the other half of the omelette over the filling. Cook for another minute until the cheese is melted and the omelette is cooked through.
- 8
Slide the omelette onto a plate and serve immediately.
ð¡ ããã®ã³ã
- âUse a good quality non-stick pan for easy omelette making.
- âDon't overcook the omelette; it should remain tender and moist.
- âExperiment with different types of local Andorran cheeses.
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- Add a pinch of nutmeg to the egg mixture for a subtle warmth.
- Incorporate finely chopped ham or cured sausage for a heartier version.