Mallorcan omelette

Have you seen what a striking color the Mallorcan omelette has? It is made from eggs, Mahón cheese and sobrasada typical Balearic gastronomy products that have a lot of character.

You may have already noticed that one of the ingredients that we use the most in cooking is cheese. Surely if you open the fridge right now you will find 2 or 3 different types, with very different characteristics and flavors.

Spaniards can boast of having a country with a wide production which is not only based on the traditional Manchego cheese. Day by day we are sharing recipes so you can try cheeses with new flavors and textures such as Tetilla cheese or Goat cheese.

Today it was the turn of the Mahón cheeses. They are pressed paste cheeses, made from cow's milk and with a very characteristic flavor provided by the wind and humidity of the island. As in other cheeses, there is a variety of tender, semi-cured and cured.

For the Mallorcan omelette I have used the semi-cured that combines perfectly with the sobrasada forming a very good tandem. By the way, this recipe can be easily transported, so it is perfect to take it in the tupper and to be able to eat at work or at school.

Mallorcan omelette

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The Mallorcan omelette combines artisan products such as Mahón cheese and sobrasada, which add a spectacular color to this recipe.

• Mayra Fernandez Joglar

• Kitchen: Spanish
• Recipe type: incoming
• Calories: 150
• Rations: 3

• Preparation time: 1M
• Cooking time: 15M
• Total time: 16M

Ingredients

• 50 g of semi-cured Mahón cheese
• 4 large eggs
• 40 g of sobrasada
• Buy
• Salt and pepper

Preparation

1. Put the chopped cheese in the glass and grate it by programming 3 seconds, glass closed, turbo speed. Remove and reserve.

2. Without washing the glass, put the eggs and the leftover in the glass. Mix for 15 seconds at speed 3 1/2. Add the grated cheese, season to taste and mix for 5 seconds at speed 3.

3. Put a frying pan on the fire with a few drops of oil. When it is hot put 1/3 of the mixture and let it set as if it were a French omelette. When it is curdled on its lower side, carefully turn it over and finish cooking it. Remove and repeat the operation with the two remaining tortillas.

4. Serve with some mezclum leaves or tender shoots.

Equivalences with TM21

More information - Zucchini and goat cheese mini tortillas / Steamed roasted pepper and nipple cheese rolls