This is one of my favorite childhood dishes that I cook whenever I miss home.
My mum (or Baba, as my daughters call her), always makes this omelet during the summer, when tomatoes are sweet and juicy. Being from Sibiu county in Transylvania, cheese and smoked lard is a must add to the dish.
Enjoy!
baba's omelet
2 portions
Ingredients
1 big tomato, or 150g
1 medium onion, or 60g
1 slice of smoked lard or 30g (substitute with smoked bacon)
100g branza de burduf (this is a spicy and salty Romanian cheese; I cannot find it outside Romania so I use Feta or Danish white cheese as a substitute if needed)
1 tsp sunflower oil (substitute with any vegetable oil)
4 eggs
To serve: fresh white bread
Method
Using a knife cut a small X on the bottom of the tomato (not too deep, though) and boil it for about 2 minutes, then peel the skin and finely dice the tomato. Season with salt.
Cut off the skin on the smoked lard, then finely dice the lard.
Heat the oil in a pan and fry the lard.
Add the onion and sauté until soft.
Remove the onion and lard out of the pan but keep the oil in there.
Using that oil, make 2 omelets. Fill each one with the onion and lard mixture, the tomato and cheese, and then season with salt and black pepper, roll them and serve with bread.
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