Omelet Roll with Liver Pâté
by Editorial Staff
A light tasty omelet roll with liver filling is good for breakfast, you can cook it in the evening. The fillings can be changed and you will always have a new tasty dish.
Ingredients
- For the omelet:
- Eggs – 6 pcs.
- Mayonnaise – 100 g
- Dill greens – half a bunch (optional)
- Dried basil (optional)
- Ground black pepper (optional)
- For filling:
- Roasted veal liver – 500 g (you can take any liver)
- Bow – 1 head
- Carrots – 1 small
- Flour for breading
- Butter – 150 g
- Salt
- Ground black pepper
Directions
- How to make a stuffed omelet roll:
Drive eggs into a bowl, add mayonnaise to them, a little spices if desired and beat until smooth. Then I added finely chopped dill. Summer after all.
For the filling, cut the liver into pieces, salt and pepper, bread in flour and fry in 50g of butter on all sides. Remove the liver, and add oil to the pan, if necessary, and fry the onions and carrots. When the liver and vegetables have cooled, pass them through a meat grinder, add the softened remaining butter and beat with a blender until smooth. Season with salt and pepper to taste. - Pour the omelet mass onto a baking sheet covered with parchment and send it to an oven preheated to 200 degrees for 15 minutes.
- Spread the pate evenly on the finished omelet. We roll it up.
An omelet roll can be made with a cheese-garlic mass. To do this, rub the processed curds on a coarse grater, add garlic squeezed through a press and finely chopped parsley to them. Salt to taste, season with mayonnaise and mix thoroughly.
You can make fish filling. Knead the sardine preserved in oil with a fork, add the head of finely chopped onions, salt and season with mayonnaise. - We wrap the omelette roll in parchment or foil and place in the refrigerator for 1-2 hours to harden.
- Then we take out the omelet roll and cut into pieces.
Enjoy your meal!
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