Mexican cuisine · Breakfast & Eggs

Omelette de Huitlacoche

Omelet with dark corn truffle braised with onion, epazote and serrano into an earthy, mushroomy filling.

Ingredients · for 2 servings

• 5 eggs
• 300 g huitlacoche (corn truffle, canned)
• 1 white onion
• 2 cloves garlic
• 1 serrano chili
• 2 sprigs epazote (or cilantro)
• 2 tbsp butter
• 1 tbsp olive oil
• 100 g queso fresco (or feta)
• Salt, pepper

Instructions

1. Drain the huitlacoche and chop coarsely, finely dice the onion, chop the garlic and cut the deseeded serrano into fine rings.
2. Heat the olive oil in a pan and sauté the onion, garlic and chili over medium heat for 5 min, until the onion is soft and translucent.
3. Add the huitlacoche and the picked epazote leaves and cook for 6–7 min, until the mixture is glossy deep black and the liquid has evaporated; season with salt and pepper and set aside.
4. Whisk the eggs vigorously with 2 tbsp water, salt and pepper, until the mixture foams slightly.
5. Let 1 tbsp butter foam up in a nonstick 24 cm pan, pour in half the egg mixture and let set over medium heat for 2–3 min, pulling the edge toward the center repeatedly, until the surface is just barely moist.
6. Spoon half the filling and crumbled queso fresco onto one side, fold the omelet closed, slide onto a plate, and prepare the second one the same way with the remaining butter.