The Fajita Omelette Con El Aguacate
From elgourmand 13 years ago
- 10 to make
- Serves 1
I had an avocado, not one of those poor specimens that get picked as hard as a cue ball, transported for endless miles and left on the supermarket shelf until it finally gets soft enough to call itself el Aguacate but a real bit of luck that came from the tree a bit soft, traveled a hundred meters and spent a day on my windowsill to finish ripening. Read more A friend gave me a small bucket of crawdads (fresh water prawns) and I had cheese left from the last haul. Last but not least, the mushroom bag was sprouting like mad. I love serendipity and all of the above, plus a fresh batch of corn tortillas from “the American Grocery” led to The Fajita Omelette con el Aguacate. Except for the avocado part, the recipe is per person. In my experience, once you cut open an avocado you use it or it goes off toot sweat. If you don’t use the entire avocado here, add some stuff & make guacamole; or avocado soup. See less
Ingredients
- • 1 good size, ripe, but not over ripe, avocado. shopping list
- • ½ tsp cumin, ± depending on how fresh the cumin is. shopping list
- • 10 or so crawdad tails, depending on size; can sub shrimp. shopping list
- • 3 large eggs. shopping list
- • 2 Tbs beer, can sub water or whatever. shopping list
- • About ¼ cup cheddar cheese, ± to taste. shopping list
- • 2 decent size portabella mushrooms, sliced. shopping list
- • A pinch of Basel. shopping list
- • 1 Tbs chopped Nopalitos, ± to taste. shopping list
- • A dash of salsa Picante, optional. shopping list
- • 1 small tomato, cubed. shopping list
- • A bit of cilantro or parsley for a garnish shopping list
- • A pat of butter, for cooking. shopping list
- • salt & FG pepper to taste. shopping list
- • 2 corn tortillas, steamed or soft fried. shopping list
How to make it
- 1. Cut open the avocado, remove the seed remove the flesh.
- 2. Slice the avocado into strips, see picture. See Photo
- 3. Shell the crawdad tails and sauté lightly, mix with the salsa Picante & set aside.
- 4. Slice the mushrooms.
- 5. Grate the cheese.
- 6. Crack the eggs, add the beer, basil, cumin & FG pepper and whisk until well blended.
- 7. Heat your omelette pan, add the butter and pour in the egg mixture.
- 8. Give that a minute or so to skin on the bottom and lay in the crawdad tails, the mushrooms and sprinkle the chopped Nopalitos and the cheese over that.
- 9. Fold the omelette, when it’s ready.
- 10. Flip it and move to a plate when done.
- 11. While this is going on, steam or lightly fry the tortillas.
- 12. Sprinkle a few tomato cubes on the omelette then add the avocado slices
- 13. Serve.
- What wound up happening was that we cut off a bit of the omelette, added a few tomato cubes and some avocado, folded it in a bit of the tortilla and ate it that way. Thus, The Fajita omelette. Sprinkle on a bit of Moke’s Chile Pepper Water as suits you.
- When I showed this to The Hidalgo he said okay but where’s the habanaro? He claims to be Spanish but I think he’s Cubin.
People Who Like This Dish 2
- alisdhair Falcarragh, IE
- clbacon Birmingham, AL
- elgourmand Apia, WS
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