Scrambled eggs, soft onions and sweet tomatoes combine in this Filipino take on the Spanish omelette. Served with rice, this beautifully simple dish makes a hearty breakfast, Sunday night dinner or supper.
- 1 tbsp vegetable oil
- ½ brown onion, sliced
- 1 tomato, sliced into eighths
- 2 eggs, lightly beaten
- salt and pepper, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the vegetable oil in a frying pan over medium-high heat.
Add the onion and sauté until soft. Add the tomato and, using the back of the spatula, press down to flatten and release the juices. Continue to sauté and stir until the flavours are well combined and the tomatoes are soft.
Season the eggs with salt and pepper and pour over the onion mixture. Don’t stir for the first 30 seconds; this gives the eggs time to set. Then, gently fold the eggs so the onion mixture is evenly distributed and cook until just set. Serve with steamed rice.