Omelette with onions, pork cheek and tomato
- 6 eggs
- 2 onions
- 3 ½ oz jowl bacon
- canned tomatoes
- 4 tbsp of oil
- salt and pepper
Slice the onions. Cut the pork cheek into slices. Use tomato pulp nicely dried and finely chopped.
At this point heat up a tablespoon of oil in a pan. Once aromatic, add the onion. Cook the onion over very low heat without browning it, then add the pork cheek slices, and the chopped tomato pulp.
Four or five minutes of cooking will be enough.
Final operation: beat separately the eggs with salt and pepper, pour half of the remaining oil in the pan, add te eggs, stir and amalgamate quickly. Once the omelette starts to clot, shake lightly the pan in order to detach it from the pan. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil, or butter, in the pan and brown the other side.