My homage to Jacques Pépin… this is my Spanish influenced version of a perfect omelet, or tortilla, as it is known in Spain. The filling of delicious sobrasada–a spreadable chorizo-like sausage that’s made from Iberico pork and Idiazabal cheese–a raw sheep’s milk cheese from the Basque region of Spain–is drizzled with honey for a wonderful gustatory experience… heaven!

Sobrassada and Idiazabal Cheese Omelet with Honey

Nicolas López

Serves

Ingredients

3 large eggs, preferably free range
2 tablespoons olive oil
2 ounces sobrassada Ibérica
1 ounce Idiazabal cheese
1 tablespoon honey, preferably from Asturias

Method

Crack the eggs into a medium bowl. Using a whisk, pierce the yolks and whip until very smooth and well combined.
Heat the oil in a small, preferably nonstick skillet over medium-high heat. Once hot, lower the heat to medium and pour the eggs into the center of the pan. Using a spatula, stir vigorously while shaking the pan, to make small curds, like you were making scrambled eggs. Keep them moving so the eggs do not take on any color. As the curds set, gently push any lacy edges into the center. Pinch pieces of the sobrasada in a line down the center of the omelet and top with a fine grating of the cheese. Now imagine you are Jacques Pépin and fold a generous third of the omelet over the sobrasada and cheese, then, tilting the pan, roll the omelet onto a plate so that the filling is covered. Drizzle with the final, magic touch of honey… Et voilà! Que aproveche!!

Sobrasada is a delicious, spreadable chorizo-like sausage made from ibérico pork. It’s cured for 20 days at a World Heritage site in La Alberca, Spain. With rich tasting notes of sea salt, hot paprika, pimento, oregano and garlic, sobrasada packs a wonderful punch. It can be served cold, but is also amazing slightly warmed on crusty bread with a drizzle of honey on top.

Idiazábal (Idiazabal, Idiazabel or Queso Idiazabal La Vasco Navarra) is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazábal, the cheese received Spanish D.O. (Denominacion de Origen) in 1987.

In summer, sheep migrate to higher pastures to graze on blossoming, new grass. The artisanal cheese makers milk the sheep, make the cheese and leave it in the rafters, near fireplaces to mature for at least two months. Matured Idiazábal has a hard natural rind with a few pinprick holes in it and has a compact texture. It also carries the marks of the wooden molds in which it was drained. It has a somewhat smokey flavor, but is usually un-smoked (the flavor comes from being stored near the fireplaces). The taste is reminiscent of burnt caramel and bacon and pairs well with red wine and cider.