Harissa and Manchego omelettes from Essential Ottolenghi: A Collection (page 7) by Yotam Ottolenghi

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Notes about this recipe

  • Charlotte_vandenberg on May 02, 2020

    Everybody loved this, even our 18-month old! Seems like a good idea to make the mixture ahead and have this as a lunch after a walk in autumn or winter with some toasted bread. Pretty heavy as a breakfast even when reducing the eggs to 2 per person.

  • wester on March 16, 2019

    My trusty Turkish shopkeeper said rose harissa could be made by mixing normal harissa and rose water. I used about a teaspoon of harissa and half a teaspoon of rose water per omelet, and this was good for me, but it would still have been too spicy for the children. I really would not have been able to eat this with the amount of harissa given in the recipe, although the redness of the book photo does suggest they did mean this amount. With the reduced amount of harissa it is a good omelet, worth adding to the repertoire. The rose flavor was noticable but not too strong. Any meltable cheese would work here, I do not think it is necessary to use Manchego.

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