Lazy crab omelette

I love these omelets that are half set, that don't need to be flipped and just need to be covered with some skill so they finish cooking and stay juicy.

You can make them with whatever you like best, but this crab omelet is light and perfect for the days we have now, cool summer days. You can replace the crab with vegetables, but just as we've prepared it today, it's perfect for the most special days.

This tortilla recipe is perfect to make the Dupla frying pan by Bra, in which, besides cooking what you need, you can make wonderful recipes like the one we're bringing you today.

Bra Dupla non-stick omelette pan, Myjabi Shotoh knife and spatula Le Creuset.

Ingredients

• 2 cooked brown crabs (we need 400 g of picked 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 stems of fresh chives

Preparation

1. We carefully flake the brown crab and place its meat on a round Revol porcelain plate.
2. With the help of a Myjabi Santoku knife we slice the leek into thin rounds.
3. In one of the Dupla pans, with the help of a Le Creuset spoon spatula, sauté the leek with the spring onion in the hot oil.
4. When the vegetables are soft, add the flaked brown crab meat and sauté for a few minutes. Add the cognac and let it sauté for a few minutes until the liquid is absorbed.
5. Then we add the Tabasco and season with salt and pepper to taste. In a bowl, we beat the eggs and add a little salt.
6. When the brown crab is ready, add the beaten eggs, making sure they cook evenly throughout the pan.
7. Place the lid on the Dupla pan and let it set, covered, for a couple of minutes (the total time will depend on how we like our eggs).
8. We adjust with salt and pepper and add a little fresh chives that we will have chopped with a Myjabi Shotoh knife.
9. Finally, serve with a few cherry tomatoes on top. And enjoy!

Bra Dupla non-stick tortilla pan, spatula Le Creuset and round porcelain plate.