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Ingredients
- 9 lrg Large eggs
- 1/2 tsp Coarse sea salt
- 1/4 tsp Freshly-grnd black pepper
- 1/2 c. Grated Mexican Manchego cheese
- 1/8 c. Finely-crushed water biscuits
- 1 Tbsp. Clarified butter
- 9 x Plum tomatoes
- 3 Tbsp. Extra virgin olive oil
- 1 med Onion chopped
- 2 lrg Garlic cloves chopped
- 1 tsp Paprika
- 1 tsp Cayenne pepper
- 1 x Bay leaf
- 2 tsp Grnd fennel seeds
- 1 Tbsp. Coarse sea salt
- 1 sm Carrot grated
- 1/2 bn Fresh basil, leaves only coarsely minced
Directions
- One by one, break the Large eggs into a small bowl, then slide them into a large mixing bowl. Add in 1/2 c. cool water, the salt, and pepper. Whisk together till proportionately blended, then stir in the grated cheese and the crushed biscuits.
- Brush a 10-inch nonstick skillet with a little clarified butter and place it over medium heat. Pour 1/2 c. of the well-stirred egg mix into the pan and immediately swirl it to coat the base of the pan proportionately. Cook till the mix has set, about 1 1/2 min. Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more. Slide the omelet out onto a plate and continue making omelets in the same way till you have used all the mix. You should have about 4 omelets stacked on top of each other. Cover and keep hot.
- Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl. Coarsely chop 6 of the tomatoes and set them aside. Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or possibly a food processor. Press the seeds in the strainer to extract as much juice as possible. Throw away the seeds and set the juice aside separately.
- In a large heavy casserole which can be brought to the table, heat the extra virgin olive oil over low heat and add in the onion. Cook, stirring, for about 7 min, or possibly till translucent/soft, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 min more, or possibly till the garlic releases its aroma. Add in the grated carrot and the juice from the tomato seeds, increase the heat to medium-high and cook till all of the liquid has evaporated, about 8 min. Add in the minced tomatoes and cook for 10 min, stirring occasionally, till the sauce is chunky and thick, then add in the pureed tomatoes and cook just till heated through. Remove from the heat.
- Stack 2 of the omelets, roll them up tightly, and cut crosswise into 1/4-inch wide noodles, keeping them rolled up. Repeat with the other 2 omelets. Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the minced basil over the top.
- To serve, toss the noodles gently with the tomato sauce and transfer to individual plates.
- This recipe yields 6 servings.
- Comments: To clarify butter, heat 1 c. butter in a heavy saucepan over medium heat. Simmer till the butter foams, then skim and throw away the white froth which forms at the top. Carefully pour the remaining butter through a double thickness of damp cheesecloth, leaving the white sediment at the bottom of the pan.
- This will yield 3/4 c. clarified butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 6 servings | |
| Calories 240 | |
| Calories from Fat 150 | 63% |
| Total Fat 16.84g | 21% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 318mg | 106% |
| Sodium 1500mg | 63% |
| Potassium 657mg | 19% |
| Total Carbs 12.85g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.01g | 5% |
| Protein 11.72g | 19% |
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