Korean Rolled Omelette

METHOD

• 1
  Peel the carrot and cut it into very small cubes. Finely chop the spring onion stalk.
• 2
  Then, whisk the eggs in a large bowl, add the chopped carrot, spring onion, and salt, and mix.
• 3
  Now, heat ½ tablespoon of rapeseed oil in a small pan over medium heat. Then reduce the heat to low to medium, pour ⅓ of the egg mixture into the pan, spread the mixture over the entire surface of the pan as if preparing pancakes, and let the eggs set. After 1–1.5 minutes of heating, the bottom of the mixture should be whitish and the top still slightly liquid. At this point, partially roll up the omelette – ⅓ of the omelette should remain unrolled. It will be easiest to roll it using 2 spatulas or wooden spoons.
• 4
  Move the partially rolled omelette to one edge of the pan, lightly grease the empty part of the pan with a little rapeseed oil, and pour another portion of the egg mixture onto it (just enough to cover the empty part of the pan and slightly overlap the unrolled part of the omelette). Heat again for 1–1.5 minutes until the bottom turns white and the top is still slightly liquid, then roll up the entire omelette – including the new part – again, leaving the last third unrolled.
• 5
  Continue this way until all the remaining egg mixture is used up. With the final portion, roll the omelette completely to the edge this time.
• 6
  From the finished omelette, shape an elongated cuboid using 2 spatulas (the ends will remain rounded, but the body should have relatively sharp edges and a total of 4 sides – a wide top, a wide bottom, and 2 narrower sides). Fry the shaped omelette in the pan for 30–60 seconds on each side.
• 7
  Transfer the finished omelette to a cutting board and let it cool for 2–3 minutes. Then cut it into 8 pieces, divide them onto 2 plates, and serve.