An adaptation of the ‘froga tat-tarja’ (pasta omelette)
In my younger days I recall eating what in Maltese we call ‘froga tat-tarja’ which translates itself into a pasta omelette. I remember spreading the ‘froga tat-tarja’ with ketchup on top. Well, I don’t do this anymore, instead I prepare the pasta with some tomato sauce, fry the omelette and then top it with fresh rocket leaves and parmesan shavings. Enjoy the recipe!
Spaghetti omelette with rocket leaves and parmesan shavings
Serves 6
- 500g spaghetti
- 1 garlic clove
- 250g tomato sauce
- 2 eggs
- 40g Parmesan cheese, grated
- 60g Parmesan cheese, shavings
- a bunch of fresh rocket leaves
- extra virgin olive oil
- salt & pepper
[caption id=”attachment_2830" align=”aligncenter” width=”600" caption=”Spaghetti omelette — Photo by David Caruana”]
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Boil the spaghetti for half of the minutes indicated on the packet instructions. In the meantime, pour some olive oil into a saucepan, add the garlic clove and remove when browned. Add the tomato sauce, season with salt & pepper and leave to simmer on low heat for around 20 minutes.
When the pasta is ready drain, rinse with cold water and leave in colander. Beat the eggs with the grated Parmesan, season with salt and pepper. In a large bowl, toss the spaghetti with the tomato sauce, add the egg mixture and mix well. Take a non-stick frying pan, pour 3 tblsp olive oil and pour in the pasta leveling it with a wooden spoon. If the mixture is too large you can fry it in two separate batches.
Cook the omelette on medium heat until its golden. Then flip on the other side adding some more olive oil in the frying pan to avoid sticking. When it’s ready serve with the rocket leaves and Parmesan shavings on top.
