Thai Omelette with Pork
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the filling:
- 200 g minced pork
- 1 small onion (s), white, finely chopped
- 2 clove (s) garlic, finely chopped
- 2 tablespoon oil, (peanut or soybean oil)
- 2 tablespoon fish sauce, up to 3
- 1 teaspoon palm sugar or brown sugar
- Pepper, freshly ground black
- 2 medium tomato (s), peeled, pitted and chopped
- 1 tablespoon coriander greens, chopped fresh
- 5 egg (s)
- 1 tablespoon soy sauce or fish sauce as appropriate
- 2 tablespoon oil, (peanut or soybean oil)
For the set:
- Chilli pepper (s), red, pitted and cut into strips
- Spring onion (s), in rings
- Coriander green, fresh
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoons of oil in a wok. Steam the garlic and onion in it over medium heat for about 4 minutes, stirring constantly. Mix in the minced meat and fry for about 8 minutes until it is through, slightly browned and crumbly.
- Stir in the fish sauce, sugar and tomatoes, season with pepper and let everything simmer gently over a low heat. Take the wok off the stove and finally mix in the coriander greens. Cover the wok so that the filling stays warm.
- Lightly whisk the eggs and soy sauce. In a non-stick pan, heat the oil over medium heat. Add half of the egg mixture and gently swirl the pan. Let set over medium heat until the underside is golden yellow.
- Spread half of the filling in the middle of the omelette. Fold the edges of the omelette over the filling to make a packet. Lift it onto a plate with the folded side down. Use the remaining ingredients for the second omelette.
- To serve, cut the omelets in half and sprinkle with spring onion rings, chilli strips and coriander.
- Prik Nahm Plah (see my profile) or sweet chili sauce are enough for dipping
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