Esther Parnas would prepare keftikes de quezo – a cheese omelette of Spanish origin – every week for her children, and then her grandchildren, for lunch. She would cover the omelette with tomato sauce, made in advance and kept in the freezer, and served the dish over homemade egg noodles. One of the greatest pleasures was to have leftover omelette the next day for school lunch. Aviya regularly makes this dish for her children and serves it over spaghetti.
Ingredients for Cheese Omelette
- 1 Potato medium size, coarsely grated
- 3 eggs medium, beaten
- 3 tablespoons Tzfatit cheese or any hard, grated cheese, or parmesan
- a pinch ground black pepper
- 3 tablespoons olive oil
For the sauce:
- 1 tablespoon olive oil
- 1 garlic cloves sliced
- 8.8 oz (250 grams) tomatoes quartered or canned tomatoes
Prepare the sauce:
1. Heat a tablespoon of olive oil in a small pot. Add garlic, fry for a few seconds and add tomatoes (fresh or canned). Add ½ cup of water, mix well and bring to a boil. Lower the heat and cook for about 30 minutes. Add salt and puree the mixture to obtain a sauce with a smooth texture. Strain the sauce and set aside.
Prepare the omelette and assemble:
2. Mix grated potato, eggs, cheese and black pepper in a wide bowl until uniform.
3. Heat olive oil in a pan. Pour the mixture into the pan and cook on high heat for about 3 minutes. Lower the heat, cover and continue cooking for about 10 minutes until the top of the omelet begins to set. Flip the omelette carefully - we recommend you flip it over onto a plate and return it to the pan. Fry for another 5 minutes on low heat.
4. Pour tomato sauce over the omelette. Lift the omelet a little with a spatula and let the sauce drip into the bottom of the pan as well. Bring the sauce to a boil, as soon as it boils, lower the heat, cover and cook for about 15 minutes until the sauce and the omelet are firm.