Omelet with tomatoes

OMELET WITH TOMATOES

Ingredients

 4-5 large ripe tomatoes

Salt to taste

6 large eggs

100 ml olive oil

Instructions

Wash thoroughly the tomatoes and cut them into thin slices.

Cut each tomato in ten thin slices.

Put a nonstick skillet over medium heat and pour in the oil.

Put the tomatoes slices in it.

Stir them with a spoon and sprinkle them with a little salt.

Cook the tomatoes for 10 minutes.

Stir them occasionally so they are cooked evenly.

The tomatoes are ready when they absorb most of their liquid.

Beat the eggs slightly and put a little salt in them.

Stir the tomatoes and reduce the heat.

Pour the eggs over the tomatoes and cover the skillet with a lid.

Leave the eggs to simmer from one side.

Unsolder the omelet with a spatula from the sides of the skillet

Turn the omelet upside down on the skillet’s lid.

Place the omelet in the skillet and cook it on the other side.

Sometimes the omelet breaks into 2 or 3 pieces as you try to turn it.

In this case, turn each piece separately with the spatula.

Wait for the omelet to coagulate well on both sides and remove it from the heat..

This is a basic recipe for an omelet with tomatoes.

You can enrich it with anything that pleases you.