Korean Rolled Omelette

INSTRUCTIONS

• 1
  Peel the carrot and cut it into very small cubes. Finely chop the spring onion stalk.
• 2
  Then, in a larger bowl, whisk the eggs, add the chopped carrot, spring onion, and salt, and mix.
• 3
  Now, in a smaller pan, heat ½ tablespoon of canola oil over medium heat. Then reduce the heat to low to medium, pour ⅓ of the egg mixture into the pan, spread the mixture over the entire surface of the pan as you would when making pancakes, and let the eggs set. After 1–1.5 minutes of heating, the bottom of the mixture should be whitish, and the top still slightly runny. At this point, partially roll the omelette – ⅓ of the omelette should remain unrolled. It is best to roll it using 2 spatulas or wooden spoons.
• 4
  Move the partially rolled omelette to one edge of the pan, lightly coat the free part of the pan with a little canola oil, and pour another portion of the egg mixture onto it (just enough to cover the free part of the pan and slightly overlap the unrolled part of the omelette). Heat again for 1–1.5 minutes until the bottom turns white and the top is still slightly runny, then roll the entire omelette – including the new part – up to the last third.
• 5
  Continue this way until you have used up all the remaining egg mixture. With the final batch, roll the omelette completely to the edge this time.
• 6
  Shape the finished omelette into an elongated block using 2 spatulas (the ends will remain rounded, but the body should have fairly sharp edges and a total of 4 sides – a wide top, a wide bottom, and 2 narrower sides). Fry the shaped omelette in the pan for 30–60 seconds on each individual side.
• 7
  Transfer the finished omelette to a cutting board and let it cool for 2–3 minutes. Then cut it into 8 pieces, divide them onto 2 plates, and serve.