Ingredients

Servings 6

• 6 eggs
• 7 oz canned tomatoes, chopped
• 2 oz bottarga (cured tuna roe), chopped
• 1 clove of garlic, chopped
• 1 handful parsley, chopped
• 4 tablespoons extra virgin olive oil
• salt and pepper

Preparation

5 minutes preparation + 10 minutes cooking

In a pan stir-fry the garlic in two spoonfuls of oil, with the salted fish roe and parsley. After a few seconds, add the tomato pulp, mix well and cook over moderate heat for 10 minutes. Pour the sauce into a bowl and blend in the previously beaten eggs; season with a small pinch of salt and pepper and mix everything well. In a pan heat up a tablespoon of oil until it smokes, then pour the eggs in. Once the omelette starts to clot, shake lightly the pan in order to detach it from the bottom. Turn the omelette upside down onto a plate, then put the remaining oil in the pan, put the omelette back into the pan and cook the other side. All operations are to be done over very high heat. The omelette must be golden on the outside, soft inside and not soaked in fat.