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Omelette (Berber omelet)｜Restaurant Independent School/Recipe written by the principal

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飲食店独立学校 /こうせい校長

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Ingredients

pure olive oil : 20g
クミンシード : 1g
ニンニク : 2個
玉ねぎ : 60g
合いびきミンチ : 120g
(A) Tomato sauce : 1缶
(A) Worcestershire sauce : 25g
卵 : 適量
バージンオリーブオイル : 適量
食パン : 適量

Time required

60minutes

Procedure

1) cut material 00:25
Peel the garlic cloves and mince them.
Remove the core and skin of the onion and chop finely.
2) make a sofrito 04:45
Add pure olive oil and cumin seeds to a frying pan and heat over low heat.
Add garlic and heat until golden brown.
Add the onions and sauté until browned, then transfer to another container.
3) Bake minced meat 06:00
Put the Aisiki minced meat in a frying pan and brown both sides without loosening it.
When it is browned, add 2 and mix.
4) simmer tomato sauce 06:50
Add (A) to 3 and boil down until the bottom becomes visible for a moment when mixed with a wooden spatula.
Pour the sauce into a heat-resistant plate and crack the egg into it.
Heat it over an open flame until it boils, then bake in an oven preheated to 210°C until the egg hardens.
5) 仕上げる 08:56
4を再度直火で沸騰させる。
バージンオリーブオイルをかけ、食パンに乗せて完成。

Point

・ Prepare eggs and bread for the number of people.
・By rubbing several garlic cloves together, the skin will be easier to peel off due to friction.
・For cumin seeds, whole spices are used in the video, but powdered spices can be substituted. The powder has a stronger scent.
・Scrape off the sauce on the edge of the frying pan with a wooden spatula.
・Bake in the oven until the desired firmness is reached.
Use canned tomato sauce instead of canned tomatoes.