Crispy Fried Omelette: Malian Street food at its' finest!
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| Source: FuchsiaDunlop.com |
Who remembers enjoying a greasy, tasty omelette at the shefan tigi's? Here is a guide to prepare your own. Thanks to Anne for the great idea!
Beat 2 large eggs with some finely sliced spring onions or a handful of thinly sliced sweet onions, finely ground pepper and a pinch of salt (or Maggi!) I advocate for smaller omelettes so they will get crispier and cooked faster.
Preheat a heavy pan on medium heat with two tablespoons peanut oil or coconut oil (other oils are less healthy or will be too smoky), ideally 10-inch cast iron skillet or a wok if you have it. Pour well-beaten eggs into the cast-iron skillet or wok, scrambling the egg in the base of the pan until it’s nearly cooked, and then leaving it to turn golden on the base before flipping it over to fry the other side.
Serve with a thin baguette, lavishly spread with Calve or Hellman's mayonnaise.
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