Omelette with Dried Beef and Tomatoes
·Prep the ingredients
Finely chop the shallot. Cut the sun-dried tomatoes into small pieces. Dried, spiced beef is a wonderful thing - I have it sliced thinly at the butcher's, and it's perfect for an omelette. Cut it into strips.
Sear everything
Quickly sear the shallot, beef and tomatoes in a little oil. Use the oil from the marinated tomatoes.
Pour in the omelette base
After about three minutes, pour in the omelette base - lightly whisk the eggs with cream using a fork. Season with salt and pepper. Heat oil in the pan and pour the prepared egg mixture over it.
Swirl it around the pan
Pour the mixture into the centre of the pan and let it spread out towards the edges. Quickly grab a spatula and fold the edges of the omelette in towards the centre. Hold the pan in your hand and tilt it so the cleared space fills back up with the runny egg.
Repeat about five times
Repeat this about five times, as long as there's still liquid egg to swirl around the pan. This is what makes the omelette so beautifully fluffy.
Serving
Sprinkle with parsley. If you like, you can also add a little grated Gouda on top.