- 200 g of mixed long Filotea pasta (here we use spinach fettuccine and garlic and parsley chitarrone)
- 4 tablespoons of tomato sauce or whatever seasoning you like best
- grated cheese to taste
- 3 eggs
- extra virgin olive oil
This is a recycling recipe, so if you have leftover seasoned pasta that’s fine. If you want to use up the remains of packets of pasta, cook the types you want to use for the time indicated on the packet and then season with tomato sauce and cheese or whatever seasoning you prefer.
Put the pasta in a bowl, add the lightly beaten eggs, and mix well. Pour a generous amount of olive oil in a non stick frying pan or skillet, sufficient to cover the bottom. Heat well and pour the mixture of pasta and eggs. Spread evenly over the bottom of the pan, cover and let it cook over low heat for about 10 minutes. Every so often check the bottom of the omelette which will be ready as soon as it is golden brown and crispy.
With the help of a flat dish turn the omelette over and cook the other side, still on low heat but without a lid otherwise the crispy side will tend to become soft, until it is well browned.
The omlette is best eaten warm or cold.