Thai Pork Omelette

• PORK FILLING
• 30 ml of vegetable oil (peanut is best but don't use olive oil)
• 2 minced garlic cloves
• 1 red onion finely diced
• 250gms of pork mince
• 30ml of fish sauce
• 1 can of chopped Italian tomatoes (410gms)
• 1 tsp of fresh ground black pepper
• 1 small bunch of coriander/cilantro rinsed and roots removed(8 stalks)
• OMELETTE MIX
• 6 Eggs
• 4 tsp of fish sauce
• 4 tsp of vegetable oil.

1. 1. Heat 30 ml of vegetable oil in a wok or large non-stick fry-pan and add minced garlic and onion; cook for 3-4 minutes until soft.
2. 2. Add minced pork and cook for further 8-10 minutes until the pork is browned.
3. 3. Add fish sauce, pepper and tomatoes and reduce to simmer until mixture thickens.
4. 4. Chop 6 stalks of the coriander and add to pork mixture and reduce heat.
5. 5. Mix the eggs and fish sauce together in a mixing bowl.
6. 6. Heat a 200m (8 inch) nonstick fry pan and add 1 tsp of vegetable oil.
7. 7. When hot add a quarter of the omelette mix.
8. 8. Tilt and rotate pan over fire until the mix is almost set.
9. 9. Add a quarter of the pork mix and fold omelette over.
10. 10. Turn out onto plate for serving and garnish with a sprig of the remaining coriander.
11. 11. Repeat until omelette mix finished

pork filling, vegetable oil, garlic, red onion, pork, italian tomatoes, ground black pepper, cilantro, omelette, eggs, fish sauce, vegetable oil

Taken from www.epicurious.com/recipes/member/views/thai-pork-omelette-50177181 (may not work)