Ricotta Cheese Omelette (Naples)

Appetizers

Ingredients

Olive oil - 1 cup

Onion, finely chopped - 1/2 small

Salt

Basil, finely chopped - 2 leaves

Tomatoes, peeled and sliced - 3/4 pound

Ricotta or cottage cheese - 3/4 pound

Grated parmesan cheese - 5 tbsps

Parsley, finely chopped - 2-3 sprigs

Eggs - 8

Pepper

Butter - 3 tbsps

In a small pan, heat the oil, add the onion, a pinch of salt, the basil and tomatoes, and cook briskly for 20 minutes. Beat the ricotta in a bowl with half the parmesan, a pinch of salt and the parsley, until smooth and creamy. Beat the eggs with the remaining parmesan, adding a pinch of salt and pepper to taste.

Heat half the butter in an omelette pan, pour in half the egg mixture and fry this until the underside is golden brown and the omelette is set and fairly dry. Place half the ricotta filling down the middle and fold the omelette over. Slide from the pan on to a hot platter and keep hot. Quickly make a second omelette in the same manner and slide on to the same platter. Serve hot, garnished with tomato sauce.

Serves 4-6