Italian omelet with Jersey cheese, tuna cream with pistachios, cooked ham & toralli
- Brunch Dishes, Lunch Dishes, Appetizers
- Young Cheese
- 2 persons
- 20 minutes
- 6 eggs
- 150gr diced Henri Willig cheese
- 150gr cooked ham
- 60gr tuna cream with pistachios
- Q.b. taralli (Q.b. means quanto basta and that is as much as necessary)
- Q.b. extra virgin olive oil
- Q.b. salt
First, start beating the eggs with a fork in a bowl and add a few pinches of salt. We add the diced cheese and tuna cream, begin to amalgamate everything. Now in a pan heat enough olive oil and when it is hot enough we pour the mixture inside. We cook over low heat with a lid. Before turning the omelette we add the sliced ham and crumbled taralli, let it cook for another 5 minutes. With the help of the lid, turn the omelette over and cook it on the other side, still over low heat. We can serve at the table with some taralli, the remaining diced cheese and the tuna cream with pistachios. Excellent as an appetizer or delicious at brunch or lunch.
Thanks to Henri Willig cheese fan @Le_ricette_stregate who shared this delicious recipe with us.
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