in Latin America

Thin fried tortilla

updated

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Ingredients for 2 servings:

  • 250 g noodles (vermicelli)
  • 5 eggs
  • 1 onion(s)
  • Salt
  • pepper
  • some parsley, chopped
  • oil
  • 100 g cheese (Gouda), grated
  • ¼ liter tomato sauce or ketchup

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chilean pasta omelet

Cook the vermicelli in plenty of salted water, drain the water, and let the pasta drain. Sauté the diced onion in hot oil with salt and pepper. Beat the egg whites until stiff peaks form. Carefully combine the egg yolks, onion, parsley, and pasta. Cook this mixture in hot oil to form omelets. Brush each omelet with the tomato sauce and sprinkle with Gouda cheese. Stack the omelets and top with more tomato sauce and Gouda cheese. Bake in the hot oven for a few minutes until the cheese melts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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