I love these tortillas that are half cooked, that don't need to be turned over and just need to be covered skillfully so that they finish cooking and remain juicy.
You can make them with whatever you like, but this crab omelette is light and perfect for the days we have now, cool summer days. You can replace the crab with vegetables, but the way we have prepared it today, it is perfect for the most special days.
The Dupla frying pan from Bra is perfect for making this omelette recipe. In addition to cooking whatever you need, you can also make wonderful recipes like the one we bring you today.
Bra dupla non-stick omelette pan , Myjabi Shotoh knife and Le Creuset spatula .
Ingredients
- 2 cooked crabs (we need 400 g of clean meat)
- 1 leek
- 1 fresh onion
- 3 tablespoons of cognac or brandy
- 1/2 teaspoon Tabasco (optional)
- 4 eggs
- a little salt and freshly ground black pepper
- A few stalks of fresh chives
Preparation
- We carefully shred the crab and place its meat on a round Revol porcelain plate .
- Using a Myjabi Santoku knife, chop the leek into fine slices.
- In one of the Dupla pans, using a Le Creuset spatula , sauté the leek with the fresh onion in the hot oil.
- When the vegetables are soft, add the shredded crab meat and sauté for a few minutes. Add the cognac and let it sauté for a few minutes until the liquid is absorbed.
- Then add the Tabasco sauce and season with salt and pepper to taste. In a bowl, beat the eggs and add a little salt.
- When the crab is ready, add the beaten eggs, making sure that they are well prepared throughout the pan.
- We place the lid on the Dupla pan and let it set covered for a couple of minutes (the total time will depend on the point at which we like to cook the eggs).
- We adjust the salt and pepper and add a little fresh chives that we have chopped with a Myjabi Shotoh knife .
- Finally, we serve it with some cherry tomatoes on top. And enjoy!
Bra dupla non-stick omelette pan , Le Creuset spatula and round porcelain plate .
