Anyone who lives in New Mexico knows about Hatch Green Chile. If they don't its because they
arrived yesterday night on the last train from somewhere else.
The Hatch crop comes in early September, and here and there dotted along the roadside you see the roasters. The only thing I'd ever seen that was comparable was when we used to go to Spitalfields market in London ( one of the few organic markets at that time) and there was this guy selling coffee. He wasn't just selling it though, he was roasting it in this giant rotating drum of a roaster. The smell was intense, the guy was wired, it was a show of raw caffeine power. His coffee was all muscles and sophistication all at once. Anyhow back to Chile.
The beautiful hot, aromatic, pungent chilly with its blackened skins are like gold.
You drive them home, bag em up and freeze pounds of the stuff to see you through the winter.
There are a few things that people crave when they leave here and top of that list is Hatch Green Chile. My friend Rose clocked up a few miles in New York desperate to satisfy a craving.
On my kitchen window sill, the last of our stupendous tomato crop, is gently ripening away, oblivious to the season change and the crisp cold nights. When i was a shiatsu practitioner and dabbling with macrobiotics, nightshades were frowned upon. I know the whole Belladona association, but really ! has any of these people eaten a really sweet, sun ripened tomato or aubergine.
I know it almost seems patronising to post an omelet recipe, but trust me, this is no pedestrian
flat yellow apology of an egg dish.
This is a 20 minute meal. The autumnal Taos omelet.
3- 4 nice plump Hatch Chile's skins removed
1 really fat ripe tomato or a couple of medium sized ones.
Couple of slices of ham or a chicken sausage ( whatever you prefer)
4 eggs
some whole milk
Fresh goat cheese.
Olive oil, salt and pepper.
Dice the tomato and the chile together with a clove of garlic and fry with olive oil.
a few minutes on medium heat and then set aside.
Beat the eggs in a bowl , season with w salt and pepper
add a generous dollop of whole milk,
Drop the eggs into a hot pan with some more fresh olive oil.
( whisking them continually as you do)
soon as the eggs are in, spread the rest of your ingredients around the omelet
liberally drop goat cheese all over.
Keep it cooking on a pretty high heat to nicely brown the omelet.
Soon as the omelet is reasonably firm , put the pan under a hot broiler and finish off
Should be nice and golden and puffy.
I like to slide it out of the pan onto a chopping board, fold it over in half and slice it up to present it. Any fresh salad and a round of toast to accompany and you cant go wrong.
until the next meal. xx
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