Apple omelette recipe
This apple omelette recipe, we came up with at home a few days ago, while I was mentally messing around with the possibility of substituting potatoes for apples, in the traditional potato omelette dish.
The idea was to make a dessert, but it had the appearance of a potato omelette, so I got down to work to prepare this apple omelette that has had a very good result both in presence and in the mouth.
IngredientsFor 2 persons
- Apple 2
- Egg 2
- Sugar tablespoons 2
- Teaspoons ground cinnamon 2
- Butter 070 g
How to make apple omeletteDifficulty: easy
- Total time 30 m
- Cooking 30 m
We start by peeling the apples and removing the core. Then we cut into wedges or thin slices, as if we were peeling and chopping potatoes to make a Spanish omelette. In a frying pan put on the fire, place the butter and when it melts add the cinnamon and apples.
We remove two minutes allowing the apples to impregnate well and add the water (approximately half a glass) and let it decrease while the apples soften. If we want, we can also optionally add a splash of apple liqueur, which will provide more aroma.
Once the apples look tender, add the sugar, leave another couple of minutes and reserve. To curdle our omelette, we need to beat a couple of eggs, to which we will not add salt, and then, we mix them in the bowl with the apples that we had reserved.
We put it in a small pan, and just make the omelette for a couple of minutes on each side, until it is curdled to our liking. Unlike potato omelets, in which I prefer them undercooked, in this omelette I like it to be well curdled.