How to cook the pea and tomato omelette, a recipe that combines these vegetables with mozzarella and mortadella, to be cooked in the oven using an ovenproof dish.
Ingredients for 4 portions
- 100 gr of mortadella
- 1 onion
- 20 gr. of butter
- 3 tablespoons of olive oil
- 1 tablespoon of grated Parmesan
- 6 eggs
- 200 gr. of shelled peas
- 1 mozzarella of 200 gr
- 3 ripe tomatoes
- salt and ground pepper
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How to prepare the pea and tomato omelette
Start by peeling the onion and, after washing and drying it, finely chop it.
Blanch the tomatoes in boiling water, drain and remove the outer skin, the inner seeds and the liquid present, then cut them into slices.
Sauté the chopped onion in a pan with a little oil, with the flame at minimum and without letting it color.
Add the peas, together with half a glass of water, a pinch of salt and ground pepper, cook for 15 minutes on a low heat.
Now cut the mortadella into small pieces and the mozzarella into cubes.
Take a bowl to mix the eggs with a pot of salt and ground pepper, add the peas, mixing them well with the rest.
Pour the resulting mixture into a prepared buttered baking dish and decorate the entire surface with the pieces of mozzarella, the slices of tomato and the pieces of mortadella.
At this point, all that remains is to place the baking dish in the preheated oven at 180 ° C, cooking the omelette for about 30 minutes.
Once out of the oven, put it on the preferred serving tray and serve on a hot table.
