Ana's Passion - Cheesy Rolled Omelette

DESCRIPTION

I mixed the typical Italian omelette ingredient with the japanese Tamagoyaki technique. The result is amazing. Italian and french omelette is actually rolled, but not multilayered. In this way I got a very "enanched" version of the typical omelette, fluffy succulent and looking great.
Let's start !!!

INGREDIENTS

4 eggs
100g Ham (I use Prociutto Cotto)
cheese
Parsley
2 tablespoons milk
salt and pepper

PREPARATION

Step 1
In a large bowl crack, 4 eggs, add in salt, pepper, and 2 tablespoons milk. Whisk well.

Step 2
In a nonstick pan, pour 1 tablespoon cooking oil then spread with kitchen paper and heat over medium flame. Pour a thin layer of egg mixture and swirl the pan to distribute evenly on the bottom. Before pouring we need to give a quick mix to make sure the mixture is smooth. Cook until half cooked.

Step 3
Start to add the filling, the chopped parsley, ham, and lastly the cheese then roll it into a log. Once rolled move it to one side of the pan and using the same kitchen paper, spread the oil all over the bottom of the pan.

Step 4
Pour again a thin layer of egg mixture on the empty space and lift the rolled omelette so the mixture will flow underneath. Cook until half cooked and add in the filling. Repeat the procedures until the mixture is finished.

TIPS AND TRICKS

Before serving, let it sit for 5 minutes to settle.

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