Throw in a little good food and drink, and maybe a hidden lake, and I'm in heaven.
And now I have returned to an empty refrigerator and almost bare cupboards. Before I left, I diligently gave away all my produce and emptied the refrigerator of anything with an expiration date. What that meant was that for my last few meals I was scavenging and scraping to put something together. Outside of a massive supply of beer leftover from my birthday party two months ago, I had very little left besides eggs and condiments, and the butt-end of parmesan cheese wedge. The freezer held a supply of corn and flour tortillas...
So this is what I came up with: a quesadilla. Wait, no, it's an omelette? Actually it's kind of a combo of both, an unda-style quesadilla if you will. The thing is, they were so good that I made them three times before I left, and then thought about them a lot while I was in Patagonia, the land of steak and wine. I'll probably even go buy some eggs first thing tomorrow to make these again before celebrating my return to Munich with a much-needed visit to the beer garden.
While unda-style quesadillas sounds a bit more sophisticated than omelette quesadillas, I'm going to go with the latter name, because that's really what they are. I like things to be simple and straightforward! And this is one of my recipes that is more a "method" than an actual recipe, so ingredients are approximate, and the directions or flexible. Do add the cumin though- eggs are really best with a little cumin sprinkled in for extra spice. Also, it may seem weird to you to spread mayonnaise instead of butter on the tortilla. Of course, you can use butter if the addition of mayo freaks you out, but don't forget that mayonnaise is basically just an emulsification of egg and oil, so it totally makes sense in this recipe.
1 small pat of butter
chili oil (optional)
salt + pepper
approx 1/4 cup parmesan cheese
1 corn or flour tortilla (6" size or smaller)
a smear of mayonnaise
1. Melt a pat of butter in a small frying pan over medium heat. If you have any chili oil, splash a bit of that in with the butter as well.
2. While the butter is melting, whisk one egg in a small bowl with some fresh chives or whatever other herbs you have on hand.
3. When the butter is sizzling, pour in the egg - you're basically making this like an omelette. Tip the pan so the egg spreads out to the edges.
4. Quickly sprinkle the egg with salt, pepper, cumin, and half the cheese.
5. Spread one side of the tortilla with a thin smear of mayonnaise. Lay the tortilla on top of the cooking egg, mayonnaise side up.
6. Sprinkle the remaining cheese over the mayonnaise side of the tortilla. Press the cheese into the mayonnaise a bit so that it sticks.
7. Allow the egg to cook for another 30 seconds or so, and then flip the quesadilla so that the tortilla is cheesy-side down in the pan. Allow to cook for another 1-2 minutes, so that the cheese just barely browns and adheres to the outside of the tortilla.
8. Slide the omelette quesadilla onto a plate and serve with sriracha sauce.