For our Artist's Palate back page in the April issue of Wallpaper (W*133), American artist, Ed Ruscha, whipped up a Southern-inspired, cactus-filled omelette.
Click here to read the letter and zoom in up close
Just as appetising was the typewritten recipe he sent to Wallpaper* Art Editor, Sarah Douglas, which we felt was too good not to share...
Here, to the letter, are his instructions.
Omelette pan or similar type pan with rounded bottom
Mixing bowl
Wire whisk or fork
2 tbsp small curd cottage cheese
2 eggs from any farm
2 tbsp diced celery
3 tbsp diced cactus (Nopalitos, usually sold in jars in jars in international food section of grocery)
1 tbsp sweet butter
Break eggs into bowl. Slightly under-mix with whisk or fork. Heat butter until it bubbles and begins to turn brown. Add eggs and let them sit in the pan until bottom begins to harden. At this point, lift the edges ever so slightly, so that the runny top layer can slip under on all sides.
As soon as this sets, but while the top is still moist, add the salt, pepper and cottage cheese in a line down the centre, as you will be golding the omelette in half. Sprinkle the celery on top of the cottage cheese, followed be the Nopalitos. Fold the empty side over so that it produces a half circle. Let the omelette set for about one minute over low heat. Roll omelette out of pan and onto plate.