SERVES 2 | 10 MINUTES
1 baguette
5½ oz ripe mixed-color cherry tomatoes
½–1 fresh green chili
extra virgin olive oil
red wine vinegar
1 oz sharp Cheddar cheese
½ a bunch of fresh chives (½ oz)
3 large eggs
1 knob of unsalted butter
1 teaspoon curry powder
Slice the baguette in two, then split in half lengthways (warm in a low oven, if you like). Quarter the cherry tomatoes and finely slice the chili, then place in a bowl with a pinch of sea salt and black pepper and 1 tablespoon each of oil and vinegar. Toss together well, and put aside.
Grate the cheese, finely chop the chives and beat the eggs. Place a large non-stick frying pan on a high heat, and after 1 minute, add half the butter. Pour half the eggs into the hot pan, and quickly swirl to cover the base. Scatter over half the cheese and chives, then dust with half the curry powder. Normally by now, 1 minute will have passed and the egg will be just set. Angle the pan and use a spatula to swiftly roll up the omelet and stuff inside one of the baguette halves (slice first or leave whole – it’s up to you). Load with half the salsa, then repeat.
The quicker you make the omelet the better – be confident. Ideally, it will never be golden brown, always soft, silky and light yellow.
