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Tomatoes into… an Omelette

Pomodori in frittata

Tomatoes into an omeletteIt is popular in the countryside of Forlì and it is considered a complete dish, pretty much a single dish, this omelette, which is not very solid, will appear in a beautiful red colour, lined with the golden colour of the egg. Nowadays, it could go with seasonal fruit or an exotic fruit salad.

Difficulty: Medium

Ingredients: 1.5 kg of ripe tomatoes, 2 or 3 eggs, oil, butter, salt to taste. Serves 4.

Preparation: Pick some ripe and whole tomatoes, dip them in boiling water for 1 or 2 minutes, peel them and take the seeds out, then chop them. At this point, pour a little oil and some butter, add the chopped tomatoes and add a little salt in a pan and cook for 10 or 15 minutes. Pour the beaten eggs into the pan and make an omelette, leaving it soft. In order to do so, take the pan off the heat when the egg is not too cooked yet.

Notes: If you prefer a lighter dish, eliminate the butter and use only extra-virgin oil. If you like, you can add some very fresh basil leaves to the tomatoes when they are almost completely cooked.

Suggested white wine Pignoletto dei Colli bolognesi

Recipe sent by: Natalia Fagioli - Cesena

Last modified May 12, 2011

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