Makes 1 omelette
Ingredients
10 thin slices of spicy Italian sausage
1/2 of a small potato cut into thin translucent slices (2 mm thick)
1/3 of an onion cut into thin shoestrings (2 mm thick)
2 eggs
Salt and pepper
30 g of Feta cheese
Vinegar
Directions
Flash fry the sausage in a frying pan (10 inch) and then put it off to the side
Replace the sausage in the pan with the potato. There should be enough grease from the sausage to cook the potato. Also, season the potato with a dash of salt and pepper. When the slices are brown on both sides they are done.
Lastly, replace the potatoes with the onions. You might need to grease the pan again at this point. Cook the onions until they begin to brown and then add 5 tb of water and 3 tb of apple cider vinegar to finish the onions off. The vinegar will give the onions a nice tang. When the liquid had evaporated, the onions should be finished.
All of your fillings are now prepared.
Next, beat two eggs and pour them into a different, clean, greased, hot 10 inch frying pan. Allow the omelette to set and then flip it.
Method of flipping an omelette if you can not flip omelettes
I have a lot of difficulty flipping omelettes and the thickness of the egg in this recipe is especially think which makes the task harder.
What I do, is I slide the omelette off of the pan onto a large dinner plate once its has set. I then place another plate on top of my omelette and flip the two plates over. The omelette will now rest on the second plate with the omelette flipped. I then slide the omelette back onto the frying pan.
Once the egg is solidly cooked on both sides, remove it from the pan and place it on a plate.
Place your fillings in the middle of the omelette. I did mine in the order of
- Potato
- Onion
- Sausage
- Cheese
Lastly, fold the two sides into the middle.
I again flipped my omelette before serving by placing a plate on the top so that the folded side was on the bottom.
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