Harissa and manchego omelettes

Ingredients

Instructions

1. Preheat the grill to high.
2. Put 3 tablespoons of oil into a medium (18 - 20 cm) ovenproof frying pan and place on a medium heat. Add the onion and cook for
   15 minutes, stirring from time to time, until the onion has caramelised and is a deep golden-brown. Tip into a large bowl and add the eggs, milk, harissa, nigella seeds, half the coriander, ½ teaspoon of salt and a good grind of black pepper. Whisk to combine and set aside.
3. Wipe clean the pan you cooked the onions in, increase the heat to medium high, and add 2 teaspoons of oil. Pour in a quarter of the egg mixture, swirling it around so that the mixture is evenly spread. After
   1 minute, sprinkle over a quarter of the Manchego and place under the grill for
   1 minute, for the cheese to melt and the eggs to puff up and finish cooking. Using a spatula, ease around the edges of the omelette to slide it out of the pan and on to a plate. Keep somewhere warm while you continue with the remaining egg mix in the same way, adding more oil with each batch, to get four omelettes.
4. Serve at once, with the remaining coriander sprinkled on top and a wedge of lime alongside.

SIMPLE by Ottolenghi