Fresh anchovy omelettes with roasted tomatoes
Total time1 h 5 min Preparation and possible waiting 30 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 5 min Preparation and possible waiting 30 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Main course
Lunch
1 to 2 hours
Method
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Blanch tomatoes for 30 seconds, cool and peel. Put in a dish with 30 ml oil, oregano and half the salt and roast at 180°C for 25 minutes.
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Soften chopped spring onion in 60 ml oil for 8 minutes. Add chopped garlic and pieces of cleaned fresh anchovies and cook for 3 minutes until fish is cooked.
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Beat two eggs with a quarter of the filling, parsley and some remaining salt. Cook on both sides until set in a pan with 15 ml oil. Repeat four times.
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Serve one omelette and three tomatoes per person.
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