Carameliza: Spaghetti Omelet

Spaghetti Omelet
Makes 1

I tend to use real thick European butters because decadence isn’t decadence if you don’t go the whole way there. Omelets are one of my favorite ways to use leftovers. The best omelet fillings are always rich, full of fat and flavor. I use a spaghetti covered in a porcini tomato ragu, but use whatever leftover pasta you may have. I also loved using leftover pulled pork or Bolognese when I ate meat. The French and classically trained chefs tend to be quite fussy about omelets. And there are a few tricks, although none of them include leftover pasta, I'm pretty sure.

Omelet Tips

-the eggs should be cooked over a low flame, this creates the creamiest curd texture
- the fillings should be moist, but not dripping with sauce, as cooking is essentially a process by which, among other chemical reactions, the water contents is reduced or removed from food. This process can be slowed or produce nasty effects if there's too much extra liquid in an omelet.
- always remove eggs from a pan before you think they're completely cooked, the heat the eggs retain continues to cook them a bit after they leave the pan. You can always cook something more, but you can't go back and uncook it.

Spaghetti Omelet

3 large eggs
salt and pepper to taste
1 tablespoon rich European salted butter
1/3 cup cooked sauced leftover pasta
1 tablespoon sour cream, fresh ricotta or mascarpone

Whisk the eggs, salt and pepper together in a small bowl until well beaten. Heat a small skillet over a low flame. Add the butter, once it foams, add the eggs.

Gently whisk to create fluffy curds. Once you have a good amount of fluffy curds, but the batter is still sloppy- wet, let the eggs cook a bit to form a uniform skin on the bottom. Trace the edges and underside of the omelet with a rubber spatula to release from pan. Place the pasta on top of the wet eggs and cover until the omelet puffs up and the eggs are still a bit slick.