tomato omelet

20 minutes


  • Tomatoes, 400 grams
  • Tomato sauce, 125 milliliters
  • Butter, 25 grams
  • Chopped parsley, 10 grams
  • Chopped shallots or onion, 25 grams



Prepare a plain omelet.

Make an incision down the center.

Fill with hot tomato concasse.

Sprinkle the tomato with little chopped parsley.

Serve tomato sauce separately.

Potato Starch for sale

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