Alberto's Omelette

Ingredients for 1 servings:

• 2 eggs
• 1 garlic clove(s)
• 1 tbsp parsley, chopped
• 1 tomato(s)
• 50 g cooked ham
• 1 ball(s) of mozzarella (small ball)
• 2 tbsp tomatoes, peeled
• 50 g cream
• 1 pinch(s) of oregano
• Butter and fat for frying
• Parmesan
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely chop 2 tablespoons of peeled tomatoes and briefly toss in butter with a little sugar. Add the cream and season with salt, pepper, and a pinch of oregano. If you like it a bit spicier, add chili powder. Simmer for 10-15 minutes. Whisk the eggs well with the crushed garlic, parsley, salt, pepper, and nutmeg. Melt the fat in the pan and add the eggs; the liquid should completely cover the bottom. Over low heat, spread the liquid evenly with the back of a spoon. Occasionally break up the batter with the spoon so that the still-runny egg touches the bottom of the pan. Only cook the underside! Finely chop the tomato, ham, and mozzarella and spread it on one half of the omelet. Carefully fold the other half over the top. It will then look like a half-moon. Preheat the oven to approximately 180°C, ideally using the grill top. Drizzle some tomato sauce and a generous sprinkle of Parmesan cheese over the omelet and place the pan in the oven. Bake until the Parmesan has melted. Spread the remaining tomato sauce on a plate, top with the omelet, and serve warm, sprinkled with parsley and Parmesan cheese.