John Myers
Contents
show
Cream Omelette with Basil Leaves and Tomato Sauce
The perfect cream omelette with basil leaves and tomato sauce recipe with a picture and simple step-by-step instructions.
For the tomato sauce:
- 1 tbsp Wheat flour, type 405
- 1 tsp Baking powder
- 4 tbsp Sour cream
- 2 pinch Salt or chicken broth, Kraft bouillon
- 1 pinch Oregano, dried
- 1 pinch Paprika, red, dried and roughly chopped
- 4 small Sage leaves, finely chopped, fresh or frozen
- 4 Basil leaves, fresh
- 4 medium-sized Tomatoes, red, fully ripe
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 1 pinch Chili, red, dried and ground, (e.g. Pul Biber)
- 1 pinch Black pepper, fresh from the mill
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Oregano, fresh or dried
Also:
- Orange juice
- 4 tbsp Extra virgin olive oil
To garnish:
- 4 Basil leaves, fresh
- 1 small Hot peppers, red, long, mild
- Almond sticks, white
- For the sauce, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green-white stalk base, remove the core and cut the quarters in half lengthways and across. Cap the onions and garlic cloves at both ends, peel and cut into small pieces.
- Wash the leaves for the omelette and shake dry. Finely chop the sage leaves.
- Heat a medium-sized pan, add 2 tablespoons of the olive oil and let it get hot. Add the onions and garlic and roast until the onions are translucent, add the remaining ingredients for the sauce and let simmer with the lid on for 10 minutes. Stir every now and then. If the sauce is very creamy, dilute with 2 – 3 tablespoons of orange juice. Season with salt, pepper and Pul Biber, remove from the pan and keep warm.
Facebook Comments