Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Manchego | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 9 lrg Eggs
- 1/2 tsp Coarse sea salt
- 1/4 tsp Freshly-ground black pepper
- 1/2 cup Grated Mexican Manchego cheese
- 1/8 cup Finely-crushed water biscuits
- 1 tbl Clarified butter
- TOMATO SAUCE
- 9 x Plum tomatoes
- 3 tbl Olive oil
- 1 med Onion minced
- 2 lrg Garlic cloves minced
- 1 tsp Paprika
- 1 tsp Cayenne pepper
- 1 x Bay leaf
- 2 tsp Ground fennel seeds
- 1 tbl Coarse sea salt
- 1 sm Carrot grated
- 1/2 bn Fresh basil, leaves only coarsely chopped
- =
Directions
One by one, break the eggs into a small bowl, then slide them into a large mixing bowl.
Add 1/2 cup cold water, the salt, and pepper.
Whisk together until evenly blended, then stir in the grated cheese and the crushed biscuits.
Brush a 10-inch nonstick skillet with a little clarified butter and place it over medium heat.
Pour 1/2 cup of the well-stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly.
Cook until the mixture has set, about 1 1/2 minutes.
Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more.
Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture.
You should have about 4 omelets stacked on top of each other.
Cover and keep warm.
Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl.
Coarsely chop 6 of the tomatoes and set them aside.
Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor.
Press the seeds in the strainer to extract as much juice as possible.
Discard the seeds and set the juice aside separately.
In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the onion.
Cook, stirring, for about 7 minutes, or until translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 minutes more, or until the garlic releases its aroma.
Add the grated carrot and the juice from the tomato seeds, increase the heat to medium-high and cook until all of the liquid has evaporated, about 8 minutes.
Add the chopped tomatoes and cook for 10 minutes, stirring occasionally, until the sauce is chunky and thick, then add the pureed tomatoes and cook just until heated through.
Stack 2 of the omelets, roll them up tightly, and cut crosswise into 1/4-inch wide noodles, keeping them rolled up.
Repeat with the other 2 omelets.
Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top.