Mountain Jew Omelet Recipe

Name: Mountain Jew Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the poached chicken:; 2 chicken legs; 1 onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery stalk, coarsely chopped; 2 bay leaves; 1 teaspoon sea salt; 1 teaspoon black peppercorns; For the omelet:; 2 tablespoons butter or oil; 2 onions, sliced; 1 teaspoon ground turmeric; 1 teaspoon paprika; 7 ounces cooked and peeled chestnuts, halved; 4 eggs; Sea salt and freshly ground black pepper

Servings: persons

For the poached chicken:
2 chicken legs
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 bay leaves
1 teaspoon sea salt
1 teaspoon black peppercorns
For the omelet:
2 tablespoons butter or oil
2 onions, sliced
1 teaspoon ground turmeric
1 teaspoon paprika
7 ounces cooked and peeled chestnuts, halved
4 eggs
Sea salt and freshly ground black pepper

1
Put the chicken legs in a pan with all the aromatics and cover with cold water. Bring to a boil, cover the pan, and turn the heat down to simmer for 25 to 30 minutes until cooked through. Drain the chicken and reserve the broth. Remove the skin and bones, and shred the meat.
2
For the khoyagusht, heat a frying pan and add the butter or oil and any fat from the top of the broth. Cook the onions until softened, then add a ladleful of the broth from the chicken. Continue cooking until the liquid has evaporated and the onions are light golden. Season with salt and pepper and add the turmeric and paprika.
3
Add the shredded chicken and the chestnuts to the pan, and stir everything together. Moisten with another small ladleful of the chicken broth. Cover with a lid and simmer for 10 minutes for the flavors to meld.
4
Heat the broiler. Lightly beat the eggs with salt and pepper. Pour over the top of the meat and use a spoon to make holes in the meat, encouraging the egg into the gaps. Put under the hot broiler just to set the eggs and slightly brown the top. (You may need to protect the handle of the pan.) Leave the khoyagusht to sit in the pan for 5 minutes before turning onto a plate and cutting into wedges to serve.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the poached chicken:, 2 chicken legs, 1 onion, coarsely chopped, 1 carrot, coarsely chopped, and more.

Yes, Mountain Jew Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mountain Jew Omelet

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