Omelet with Tomatoes
by Editorial Staff
Is an omelet with tomatoes a native Russian food? But no. In France, it is cooked only in summer, when there is simply nowhere to put tomatoes. We love this French version of the omelet so much that we are happy to share it with you.
Servings: 4
Ingredients
- big ripe tomatoes – 3 pcs.
- medium onion – 1 medium onion
- freshly chopped basil – 4-5 leaves
- olive oil
- butter – 1 tbsp.
- large eggs – 6 pcs.
- sour cream with a fat content of 20% – 2 tbsp.
- salt and freshly ground black pepper
Directions
Cook time: 25 minutes
Total time: 25 minutes
For an omelet with tomatoes, cut the tomatoes crosswise from the bottom. You only need to cut through the skin, not the pulp!
Pour boiling water over the tomatoes. If these are not young tomatoes of a new crop, it is better to pour boiling water over them and leave for 2 minutes.
Carefully remove the tomatoes and immediately pour them over with ice water. The skin on the cut will begin to curl and will be easier to remove. Remove the skin.
Cut the tomatoes, remove the juice and seeds. This is best done with a teaspoon. They are not needed to make an omelet with tomatoes!
Cut the tomato pulp into medium pieces or slices. Finely chop the peeled onion and basil.
Heat 2 tablespoons in a heavy-bottomed skillet. l. olive oil mixed with butter. Add the onion and sauté over medium heat for 5-7 minutes.
Add tomatoes and basil. Season with salt and pepper. When the excess liquid has evaporated, remove the pan from the heat and cool slightly.
Beat the eggs (not particularly active), add the contents of the pan and sour cream, stir.
Wipe the pan with paper towels and return to the fire. Heat a mixture of 1 tbsp olive oil with butter. If the butter starts to foam, skim off the foam to keep it from burning.
Carefully (oil may splash!) Pour the egg-tomato mixture into the pan. Cook over high heat for 4-5 minutes, constantly moving the seized parts to the center. The omelet should not be overcooked, remaining slightly damp on top.
Spread the omelet over warmed bowls, drizzle with olive oil and serve immediately.
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