Persian tomato omelette

Name: Persian tomato omelette
Ingredients: 500 g garden tomatoes; 2 tablespoons oil; 4 eggs; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 medium white onion (150 g); 200 g fresh bread

Salad - Persian tomato omelette by Nadia H. - Recipia

The raw white onion, sliced and served alongside the Persian tomato omelette, is the less usual part of the meal. The tomatoes are chopped and cooked until their liquid has evaporated, then the eggs set on top; I cut the bread into thick slices and keep it at the edge of the plate, ready to eat with the soft tomato base. Preparation: 10 minutes. Cooking: 19 minutes. Total time: 29 minutes. Serves: 2. About 600 kcal and 24 g protein per serving.

Ingredients

500 g garden tomatoes
2 tablespoons oil
4 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium white onion (150 g)
200 g fresh bread

Preparation

1. Wash the tomatoes and blend or process them; if the skins bother you, peel them first. 2. Heat the oil in a pan and add the tomatoes. Cook for 15 minutes, until their liquid has evaporated and the base has thickened. 3. Beat the eggs with the salt and pepper, then pour them over the tomatoes. Cook for 4 minutes, until the eggs set. 4. Slice the white onion and serve the omelette hot, with the onion and fresh bread.

Notes

Fresh bread serves as the side; put the raw white onion, sliced, on the table too. Eat the omelette right away, and keep any leftovers covered in the fridge for up to 3 days. Out of season, you can replace the fresh tomatoes with 400 g canned puréed tomatoes. Eggs are the main allergen, and bread contains gluten. Choose ripe tomatoes that give easily when pressed and have well-formed flesh. A blender makes them smooth; a food processor used in short pulses leaves small pieces. If the skins are thick, peel them before blending so no strips remain in the omelette. In texture, it’s closer to scrambled eggs with tomatoes than to a fluffy omelette, and the base stays soft.