Pizzeria Mozza chef Nancy Silverton’s refrigerator in her Los Angeles home is a shrine to condiments, and it’s no surprise. Silverton’s newest cookbook, “A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags and Boxes” (Knopf; $30), shares the chef’s favorite shortcuts to make flavorful meals in less than 30 minutes.
For this recipe, which is featured in “CHEFS’ FRIDGES: More Than 35 World-Renowned Cooks Reveal What They Eat at Home,” (Harper Design; $40), Silverton invited authors Carrie Solomon and Adrian Moore to poke around her fridge. Then she cooked this omelet for them with what she had on hand.
Open-Faced Omelet with Anchovies, Olives and Onion Confit
Makes 2 omelets
Ingredients
6 eggs
2 teaspoons cold water
Rounded ½ teaspoon kosher salt
2 tablespoons plus 1 teaspoon unsalted butter, divided use
6 to 8 anchovy filets
1/3 cup pitted Taggiasca olives
¼ cup onion confit
¼ cup grated Parmigiano-Reggiano
1 tablespoon minced chives
Directions
Beat the eggs in a medium bowl with the water and salt until well-combined.
Heat half the butter in a 10-inch nonstick skillet over medium-low heat until melted, 2 to 3 minutes. Be careful not to let it brown or sizzle.
Pour half the eggs into the pan. Shake the pan very gently, without swirling, until the sides are set. Use a heatproof rubber spatula to draw the set edges of the egg away from the sides of the pan. Tilt the pan so the raw egg runs into and fills the space created. Continue gently cooking and pulling the eggs in this way until almost no egg runs off when you tilt the pan.
Immediately scatter half the toppings over the eggs, and if the eggs seem to be setting, remove the pan from the heat. If the eggs are still runny, continue cooking over low heat another 30 seconds. Slide onto a plate. Repeat process to make the second omelet.
— From “CHEFS’ FRIDGES: More Than 35 World-Renowned Cooks Reveal What They Eat at Home,” (Harper Design; $40) by Carrie Solomon and Adrian Moore
