Omelet ala Jewish
Well, this omelet is a variation of the "Hebrew" of a recipe with eggs from the Dodecanese and more specifically Rhodes. "Hebrew" is something like kayianas or strapatsada, only this recipe apart from tomatoes also contains onion. The egg, which I consider one of the top ingredients of nutrition and cuisine, prevails as a basic ingredient in this recipe.
I am definitely suggesting this recipe for an impressive, quick and fast recipe in a menu for unexpected guests or as a diet recipe option.
- 4 Eggs (Bio)
- 3 Tomatoes (Italian in washers)
- 1 Onion (big)
- 4 tablespoons Olive Oil
- 1 tablespoon Oregano (or dried chives)
- 2 teaspoons Pastirma mixture (in the form of a spice or paprika (optional))
- Salt
- Pepper
Wash the tomatoes and cut them in washers.
Peel the onion and cut it in washers as well.
Warm up a pan and add the olive oil and onion.
Sprinkle the pastirma mixture on top and let it heat up.
Start covering the whole surface of the pan on top of what you have already added with the tomato washers.
Add alt pepper, oregano and chives.
Lower the heat at 7 and in bowl, crack the eggs and start making your omelet.
Drizzle the eggs all over the pan and move it so that the egg goes everywhere.
After 3-4 minutes turn it on the other side so that it fries evenly on both sided. Don't worry if it breaks, that's most likely going to happen.
Fry the other side for 4-5 minutes too and serve with some salad and cheese (optional)
- If you don't want your omelet breaking you could use a plate to cover the pan and then move it on top so that the omelet remains a solid piece and then place the other side on the pan to fry. Make sure your plate is a little bigger than the pan so that you know its going to work.
- You could even scramble the eggs after adding them in the pan together with the onion and tomato. That's how its done traditionally.
- If you want you could use shredded tomato instead of washers and add other vegetables too such as zucchinis, mushrooms or eggplants.
- You could even add cured meats such as bacon or sausage for a more enriched variation f the recipe.
- You could cut the omelet into pieces and serve it on top of toasted bread spread with olive oil and eat it as bites.
- You could also wrap it in a roll and cut in washers for a more impressive look.
