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Omelette
Here are two versions of the outer, or omelette, Part of the recipe. The one without flour is perhaps more delicate. Both make enough batter for six very thin pancakes about ten inches in diameter.
CategoryBreakfast
Total Time5 min
DifficultyEasy
Yields1 serving
CuisineLocal
Recipe Ingredients
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This recipe has no ingredients!
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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1 egg 1 Tbs. Milk Salt and pepper to taste Lightly grease a frying pan with butter, removing any excess with absorbent paper. Add the egg and tilt the pan to distribute the batter evenly. Cook the egg slowly, but thoroughly, over a low flame. The pancake should be very thin. Repeat this process six times.
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FILLING Sautee lightly in two tablespoons butter 1 small onion, minced 1/2 hot pepper, minced, or 1/2 tsp. Tabasco sauce
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1 Tbs. parsley, chopped 1/2 tsp. lime juice 1 Tbs. Ketchup 1 seven-ounce tin shrimp or tuna, finely minced Place the pancake on a flat surface and sparsely spread a bit of the filling in a narrow line, from edge to edge, across the center. Omelettes should not be too thick, so be sparing with the filling. Fold the pancake in half and roll it as illustrated. Chill the omelette thoroughly, then, cut it into sections about one and one-half inches long. Skewer with a toothpick.
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Grate: About 1/2 cup Parmesan Cheese over omelettes on a serving plate. Omelettes are sometimes decorated with a drop of ketchup where the toothpick is to be inserted.