Chilean pasta omelet

Ingredients for 4 servings:

• 250 g noodles (vermicelli)
• salt and pepper
• 1 onion(s)
• 1 tbsp parsley, chopped
• oil
• 5 eggs
• 100 g cheese (Gouda)
• ¼ liter tomato sauce, thick
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in salted water and drain. Peel and dice the onion, then sauté in a pan with pepper, salt, and oil. Separate the eggs and place the yolks in a large bowl. Beat the egg whites until stiff peaks form. Mix the egg yolks with the beaten egg whites, parsley, onions, and pasta. Cook the mixture in a pan to make omelets. Stack the omelets in a greased springform pan. Place some grated cheese between each omelet and the tomato sauce seasoned with cayenne pepper. Sprinkle some cheese on top for the final layer. Bake the pan in the oven until the cheese melts. Tip: The tomato sauce should be so spicy that it’s almost impossible to eat on its own, as it loses a lot of its heat to the pasta.