Thai Omelette with Pork

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, cut the omelets in half and sprinkle with spring onion rings, chilli strips and coriander.
6. Prik Nahm Plah (see my profile) or sweet chili sauce are enough for dipping