Spanish tomato omelette

Name: Spanish tomato omelette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g medium-sized tomatoes; 2 large onions; 1/2 Pot of fresh or 1-2 tsp dried oregano; 6 Eggs (Gr. M); 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 thin slices of breakfast bacon (Bacon); 4 TSP Oil (e.g. olive oil)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g medium-sized tomatoes
2 large onions
1/2 Pot of fresh or 1-2 tsp dried oregano
6 Eggs (Gr. M)
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 thin slices of breakfast bacon (Bacon)
4 TSP Oil (e.g. olive oil)

Directions

1
Wash, clean and slice the tomatoes. Peel, halve and slice the onions. Wash the oregano and remove the leaves. Put something aside for garnishing. Whisk eggs and milk. Season with salt, pepper and oregano
2
Cut the bacon into strips. Fry in a pan (approx. 20 cm Ø) without fat until crispy, remove
3
Heat 1 tsp. oil in the bacon fat. Brown 1/4 onions in it. Put 1/4 of the tomato slices in and fry. Pour on 1/4 egg milk. Cover and let it simmer at low to medium heat for about 10 minutes. Keep warm
4
Prepare 3 more omelettes in the same way, keep warm. Sprinkle omelettes with bacon, garnish with oregano. Served with: farmhouse bread