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Mexican Omelet

A quick omelet with milk, olives, and parsley, cooked in olive oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mexican Omelet

Ingredients

Directions

Prepare the eggs

  1. Beat the eggs slightly in a bowl.

  2. Add the milk, salt, pepper, and chopped olives to the eggs and mix well.

Cook and serve

  1. Heat the olive oil in an omelet pan until hot.

  2. Pour the egg mixture into the pan and cook until browned.

  3. Fold the omelet and transfer it to a hot platter.

  4. Garnish with parsley before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Milk + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,828 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into the structure of the omelet as they cook, forming its body.
Milk
Adds moisture and softness, keeping the cooked eggs tender rather than dry.
Olive oil
Conducts heat into the pan and keeps the omelet from sticking while it browns.
Olives
Contribute briny flavour and a little moisture to the egg mixture.

The step that matters

Cook and brown the omelet in a hot pan. Eggs cook quickly and turn rubbery if overcooked. A properly heated pan sets the surface and gives browning while the centre stays tender, so the omelet should be cooked just until set and browned.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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