Chilean noodle omelet - Pilar Hernández's Chilean Kitchen
At home, we didn't eat many noodles; my mom doesn't like them much, and neither do I, but at the end of the month, when money is tight, there's no better recipe. For this noodle omelet, I used half a package of very thin noodles.
Ingredients · Servings 4
- 400 grams of cooked noodles
- 4 eggs
- 115 grams of grated cheese
- 1 handful of chopped parsley
- salt, pepper, merkén to taste
Method · 35 min
- In a bowl, place the eggs, salt, pepper, and merkén. Beat with a fork until the eggs are mixed and you can no longer distinguish between white and yolk.
- Add the cheese and stir well; add the noodles and mix everything very well.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Pour in the entire mixture and press it down slightly. Reduce the heat to low and cook for 20 minutes. It's ready to flip when it's almost completely cooked; keep touching the surface to check for doneness. Flip it with the help of a plate and cook for 5-10 minutes on the other side. Alternatively, finish it in the oven under the broiler (top burner) for 5 minutes; keep a close eye on the tortilla, as it can burn easily.
- Serve hot or at room temperature.
Description
My preferred use for leftover noodles.
