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Tortilla de Calabaza (Egusi Seed Omelette)
Tortilla de Calabaza (Egusi Seed Omelette) is a traditional Equatorial Guinean recipe for a classic Spanish-style omelette (tortilla) that contains African egusi seeds in the batter. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Egusi Seed Omelette (Tortilla de Calabaza).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesEquatorial-guinea Recipes
This is a classic fusion of Spanish and African cookery, where a traditional Spanish omelette (tortilla) is cooked with African egusi (pumpkin) seeds.
Ingredients:
4 eggs
500g Egusi* seeds (substitute pumpkin seeds) ground to a powder in a coffee grinder
120ml groundnut oil or palm oil
1 onion
salt, to taste
water, as needed
Method:
Sift the egusi seeds into a bowl and work in enough water to form a smooth paste. Crack in the eggs and beat to combine. Season to taste with salt.
Heat the oil in a pan and when hot add the chopped onion and fry for about 4 minutes, or until soft. Pour over the egg and egusi mixture and fry for about 8 minutes, or until the omelette is set and the base is golden brown.
Set a plate over the pan and invert the omelette onto this. Gently slide the omelette back into the frying pan so that the uncooked side is in contact with the pan. Fry for about 4 minutes, or until browned.
Serve sliced into wedges.
*Egusi seeds are a variant form of watermelon (Citrullus lanatus var. lanatus) seeds with a fleshy pericarp, commonly called egusi seeds which is extensively cultivated in Nigeria for the high protein and carbohydrate content of the edible seeds. They are often added, pulverized to a powder, as a thickener to stews.
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