Make the parsley and garlic sauce: Add two roughly chopped cloves of garlic and a quarter cup of fresh parsley (16 grams) to a mortar with a pinch of sea salt. Using a pestle, pound down on the ingredients until they form a paste-like texture. If you don’t have a mortar and pestle, you can use a food processor or handheld blender. Then, add two tablespoons of extra virgin olive oil (30 milliliters) and mix well. Set aside for later.

Heat a non-stick frying pan with medium heat.

Crack two eggs into a bowl and whisk them together. Season with a kiss of sea salt and freshly cracked black pepper.

Once the pan is hot, drizzle in two tablespoons of garlic-infused olive oil (30 milliliters).

Immediately add the whisked eggs and lower the heat to low-medium. Cook the egg mixture without mixing it for about 30 seconds. Remember to lower the heat, or the omelette can brown too quickly.

Gently push the omelette from the outer edges towards the center, letting the runny egg mixture go into the empty part of the pan. Keep doing this until there’s no more runny egg mixture left.

Add a couple of slices of cheese that easily melts, such as mozzarella, havarti, or cheddar, and fold the omelette together.

Gently flip the omelette and cook for another 30 seconds until the eggs are cooked through and the cheese is melted.

Transfer the omelette to a serving dish and top it off with some of the parsley and garlic sauce.

Enjoy your Tortilla de Queso al Ajillo, a delicious Spanish cheesy garlic omelette that’s easy to make and perfect for breakfast, brunch, or a light lunch.