Cheese Omelets with Tomato Sauce
- For the tomato sauce
- 2 kilograms tomatoes
- 1 shallot (finely chopped)
- 1 garlic
- 1 tablespoon Tomato paste
- 1 teaspoon Vinegar
- 1 teaspoon sugar
- freshly ground peppers
Blanch the tomatoes for a few seconds in boiling water. Remove from the water and peel. Quarter the tomatoes, remove the core, and coarsely chop. Sauté the shallots in a little oil. Pass the garlic through a press into the pan and sauté briefly. Add the tomato paste, tomatoes, vinegar, and the sugar to the pot. Simmer for 30 minutes, then season to taste with salt and pepper.
Separate the eggs. Mix the yolks with the milk, then season with salt and pepper. Mix the flour into the yolk mixture. Beat the egg whites until stiff, then fold into the yolk mixture.
Cook the omelets in 4 batches. Heat 1/4 of the butter in a pan, then add 1/4 of the egg mixture. Cook the mixture until set, then keep warm in a 100°C (approximately 215°F) oven. Repeat the process until the egg mixture has been completely used. Slice the mozzarella cheese, and add to the omelets. Fold the omelet over the cheese, top with the tomato sauce, and serve.