Ingredients
- 80 g onion
- 5 eggs
- 2 coppery tomatoes
- a stalk of celery
- basil
- parsley
- flour
- bread crumbs
- extra virgin olive oil
- salt
- pepper
For the recipe for the drowned omelette, beat the eggs, add a spoonful of flour, 50 g of breadcrumbs, salt, pepper and mix. Pour the mixture into a pan (ø 18 cm) with a generous veil of oil, turning it when it is almost completely thickened. When cooked, remove the omelette from the pan.
Chop the onion and celery, a sprig of basil and a sprig of parsley. Peel the tomatoes, remove the seeds and cut them into cubes. Fry the onion, celery and herbs in the same pan as the omelette, then add the tomato, let it dry for a few moments, then turn off. Cut the omelette into slices or cubes and serve with the tomato sauce.
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