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Cooking
Omelette with Dried Beef and Tomatoes
· 1 servings
Prep the ingredients
Finely chop the shallot. Cut the sun-dried tomatoes into small pieces. Dried, spiced beef is a wonderful thing — I have mine 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 jarred tomatoes.
Pour in the omelette base
After about three minutes, pour in the omelette base: lightly whisk the eggs with the cream using a fork. Season with salt and pepper. Heat some oil in a small pan, then pour in the prepared egg mixture.
Spread it around the pan
Pour the mixture into the centre of the pan so it spreads out to the sides. Quickly grab a spatula and fold the edges of the omelette in toward the centre. Hold the pan in your hand and tilt it so the space you've cleared fills back up with the runny egg.
Repeat about five times
Repeat this about five times, as long as there's still runny egg to spread around the pan. This is what gives the omelette its lovely fluffy texture.
Serving
Sprinkle with parsley. If you like, finish with a light scattering of grated Gouda.