Tomato omelette

Remove the stalks from 3 tomatoes and cut into fairly thick slices. Salt and pepper these on both sides.

Prepare and chop 1 shallot.

Prepare and chop 200 g mushrooms.

In a saucepan over medium heat, pour 3 tablespoons olive oil. When hot, add the shallot, season with salt and pepper and cook for 1 minute.

Add the chopped mushrooms, salt and pepper and stir well.

The mushrooms will give off water, so leave this to evaporate...

...slowly until only the mushrooms are left.

Cover and set aside.

Pour 3 tablespoons olive oil into a non-sitck frying pan over medium heat. When hot (lightly smoking), add the tomato slices.

Be careful as these will spit! Have a large lid handy to protect your cooker.

Fry the tomatoes on both sides.

Tip the cooked tomatoes onto a plate. Remove and discard the skins.

Beat 6 eggs, salt and pepper.

Clean the frying pan, return to the heat and pour in 6 tablespoons olive oil.

When this is nice and hot arrange some of the tomato slices in the pan without overlapping, in a line if possible, like in the photo.

Pour the beaten eggs around the tomatoes and cook the omelette, pushing the eggs around gently with a wooden spatula.

When the omelette is almost cooked but a little of the egg is still runny, add the mushrooms on top of the tomatoes.

Then add the remaining tomato slices.

Fold the sides in towards the centre and turn off the heat.

Cover the omelette with a sheet of aluminium foil and leave to rest like this for a few minutes before serving to finish cooking gently.