Inca-inspired Omelette with Aji Amarillo Sauce

Ingredients

In the original French dish, Omelette vallée d'Auge, the omelette is typically filled with sautéed apples and onions, and topped with a creamy Normandy sauce. In this Inca-inspired version, we replace the apples and onions with Andean ingredients like quinoa, sweet potatoes, and corn. Additionally, the creamy Normandy sauce is substituted with a zesty Aji Amarillo sauce, which adds a distinct Inca flavor profile to the dish. We alse have the original recipe for Omelette vallée d'Auge, so you can check it out.

• 4 large eggs 4 large eggs
• 1/4 cup (45g) cooked quinoa 1/4 cup (45g) cooked quinoa
• 1/4 cup (40g) diced sweet potatoes, cooked 1/4 cup (40g) diced sweet potatoes, cooked
• 1/4 cup (40g) cooked corn kernels 1/4 cup (40g) cooked corn kernels
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• Salt and pepper to taste Salt and pepper to taste
• Aji Amarillo Sauce: Aji Amarillo Sauce:
• 2 Aji Amarillo peppers, seeded and deveined 2 Aji Amarillo peppers, seeded and deveined
• 1/4 cup (60ml) vegetable broth 1/4 cup (60ml) vegetable broth
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 garlic clove 1 garlic clove
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 3.5g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. 2.
   Heat olive oil in a non-stick skillet over medium heat.
3. 3.
   Pour the beaten eggs into the skillet and let them cook undisturbed for a minute.
4. 4.
   Sprinkle the cooked quinoa, diced sweet potatoes, and corn kernels evenly over one half of the omelette.
5. 5.
   Fold the other half of the omelette over the filling and cook for another minute until the eggs are fully set.
6. 6.
   Remove the omelette from the skillet and set aside.
7. 7.
   For the Aji Amarillo sauce, blend the Aji Amarillo peppers, vegetable broth, lime juice, garlic clove, and salt in a blender until smooth.
8. 8.
   Drizzle the Aji Amarillo sauce over the omelette before serving.

Treat your ingredients with care...

• Quinoa — Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji Amarillo peppers — When handling the peppers, it is recommended to wear gloves as they can be quite spicy and may irritate the skin or eyes.

Tips & Tricks

• For a creamier texture, you can add a splash of milk to the beaten eggs before cooking the omelette.
• Feel free to customize the filling by adding other Andean ingredients such as queso fresco or diced avocado.
• If you can't find Aji Amarillo peppers, you can substitute with a mix of yellow bell peppers and a small amount of chili pepper for a milder heat.
• Serve the omelette with a side of fresh salad greens to add a refreshing element to the dish.
• Leftover Aji Amarillo sauce can be stored in an airtight container in the refrigerator for up to a week and used as a condiment for other dishes.

Serving advice

Serve the Inca-inspired omelette hot, garnished with fresh cilantro leaves and a drizzle of Aji Amarillo sauce. Accompany it with a side of mixed greens or a slice of crusty bread for a complete meal.

Presentation advice

To enhance the presentation, fold the omelette neatly and place it on a plate. Drizzle the Aji Amarillo sauce in an artistic pattern over the omelette. Garnish with a sprig of cilantro for a pop of color.