Stuffed Thai Omelet

ingredients for 4 portions

For the filling:

• 2 tbsp oil
• 300g Minced meat, lean, from pork
• 12 Cherry tomato(s), quartered
• 2 Onion(s), diced
• 10 small Garlic cloves(s), finely chopped
• 12 Spring onion(s) (Thai spring onions), cut into rings, substitute 3 normal spring onions
• 4 tbsp Coriander, roughly chopped, with stalks
• 250 g Mung bean sprouts, roughly chopped
• 2 Chili pepper(s), red, deseeded and finely chopped, if necessary more
• 2 tbsp fish sauce
• 2 tbsp Oyster sauce, possibly 2 tbsp
• 2 Tea spoons Palm sugar, grated
• pepper, black
• something lime juice

For the omelets:

• 4 tbsp oil
• 8th egg(s)
• 4 tsp fish sauce
• For the garnish:
• 4 tbsp Coriander green, leaves plucked off
• 2 Hot peppers, red (Thai hot peppers), deseeded and cut into narrow strips

preparation

• Working time about 20 minutes
• Cooking/baking time approx. 20 minutes
• Total time about 40 minutes

Heat 1 tablespoon of oil in a wok, sauté the garlic, onion and chopped chili pepper, add the minced meat, crumble with a wooden spoon and sauté for about 5 minutes until lightly browned. Then season with fish sauce, oyster sauce, palm sugar, pepper and lime juice. Stir in the spring onions, tomatoes and sprouts and continue to cook for 1 - 2 minutes. Finally stir in the coriander. Put aside.

For the omelettes, whisk the eggs without creating too much foam and season with the fish sauce.

Heat 1 tbsp oil in a large non-stick pan and pour in half of the egg mixture. Turn the temperature down to medium-low and let it simmer slowly. When the omelette is just shiny on the top, put half of the ground beef mixture in the middle.

Then carefully fold the omelet over from all four sides to form a square. Turn out onto a plate, slide onto a preheated plate and keep warm. Prepare the second omelet in the same way.

Add to the first on the plate and garnish with coriander and chili strips.

You eat fragrant rice with it.

Tip:

You can also replace the sprouts with 3 - 4 tablespoons of peas.

If you have trouble packing the packet, put the filling on one half of the omelet and fold the other side over it.

Editor's note:

Instead of minced pork, Viki uses about 150 g of chopped beef rump. Made from mung bean sprouts, cherry tomatoes, coriander, mint, seasoned with a little soy sauce, oil and lime juice, Viki adds a fresh herb salad to the omelette.