STUFFED THAI OMELETTES

Preparation Method :

• Heat the oil in a wok, add the garlic and onion, and fry for 5 minutes until soft. Add the pork and fry for about 8 minutes until lightly browned.
• Stir in the fish sauce, sugar, tomatoes and pepper; simmer until slightly thickened. Mix in the fresh coriander.
• To make the omelettes, whisk together the eggs and fish sauce.
• Heat the oil in an omelette pan or wok. Add half the beaten egg mixture and tilt the pan to spread the egg into a thin, even sheet.
• Cook until the omelette is just set, then spoon half the filling into the centre. Fold into a neat square parcel by bringing the opposite sides of the omelette towards each other - first the top and bottom, then the right and left sides.
• Slide the parcel on to a warm serving dish, folded side down. Repeat with the rest of the oil, eggs and filling to make a second .omelette parcel.
• Garnish with sprigs of coriander and red chillies. Cut each omelette in half to serve.