Crab Omelette with Sweet And Sour Sauce

Crab Omelette With Sweet-And-Sour Sauce

Ingredients:

Omelet

3 tablespoons extra-virgin olive oil plus extra for 

  plate

1 lb. red bell peppers, stemmed, seeded, and cut 

  into 3/8" squares

3 tablespoons water

1/2 teaspoon superfine sugar

salt

9 eggs

freshly ground pepper

1 clove garlic, cut into tiny matchsticks

13 oz. cooked crab meat, flaked

1 teaspoon sweet paprika

4 pinches hot paprika

3 tablespoons tomato sauce, (pureed tomatoes) 

For the sauce:

7 tablespoons rice vinegar

3 tablespoons superfine sugar

1/4 cup tomato sauce

Directions:

Poor 2 tablespoons of the olive oil into a medium non-stick frying pan.  Add the sweet peppers, water, sugar and salt to taste.  Bring to a boil, stir well and cover with a lid slightly ajar and cook over medium heat, turning often, until th peppers begin to brown, about 10 minutes.

Meanwhile break the eggs into a large bowl.  Add salt and pepper to taste and remaining 1 tablespoon olive oil and beat with a fork until completely blended.  Set aside.

Add the garlic to the frying pan and stir for 1 minute.

Add the crab meat and cook anad stir for 3 minutes, add the sweet and hot paprikas, and mix again.  Now stir in the tomato sauce, followed by the beaten eggs.  When the eggs begin to set, smooth the surface with the back of a spoon and cover the pan.  Cook over low heat for 8 minutes.

Lightly oil a plate.  When the omelette is ready, invert it onto the plate.  Slide it back into the skillet browned side up, and cook covered, over low heat for another 8 minutes.  Transfer to the plate and let cool to room temperature.

To make the sauce, combine the vinegar and sugar in a small, heavy saucepan and bring to a boil over low heat.  Cook until the mixture is syrupy, 2 to 3 minutes.  Add the tomato sauce and boil 1 minute longer, then remove the pan from the heat and cool to room temperature.

Just before serving, cut the omelet into cubes and spoon sauce into a small serving bowl.  Spear the omlet cubes with toothpicks and dips into the sauce.  Serves 8