Truffle Omelette

• 4 large truffles, peeled and sliced
• 2 garlic cloves, finely chopped
• 1 handful of fresh parsley, chopped
• 6 free range eggs
• 1 dash white wine vinegar

1. Prepare your truffle and then sprinkle with salt.
2. In a separate bowl add the garlic, a bit of salt and the parsley, vinge and the eggs.
3. Then using a fork mix well.
4. In the meantime, deep fry the truffles in vegetable oil for about 4-5 minutes.
5. When done remove from the oil and place in a plate lined with kitchen roll so as it absorbs some of the fat.
6. Then add a bit of vegetable oil to a shallow saucepan and heat.
7. About 4-5 tablespoons of oil.
8. When heated add the eggs and then add the fried truffles.
9. Try separating the slices as you would do on a pizza.
10. Reduce heat if you have too if it starts to burn.
11. Now for this next part you have to have patience.
12. Don't leave the pan unattended as it is likely to burn.
13. Using your fork lightly keep moving the top bit of the omelette.
14. Then when it starts to become solid in a swirling motion move the pan slowly from side to side.
15. About 5-10 minutes.
16. Then place the pan underneath it so as to cook the topside of the egg, but do keep a very close eye on it.
17. Serve immediately when done.

truffles, garlic, handful, range eggs, white wine vinegar

Taken from cookpad.com/us/recipes/341120-truffle-omelette (may not work)