Peruvian Tomatoes and Egg Noodles
- 9 large eggs
- ½ tsp coarse sea salt
- ¼ tsp freshly-ground black pepper
- ½ cup grated Mexican manchego cheese
- ⅛ cup finely-crushed water biscuits
- 1 tbsp clarified butter
Tomato sauce Edit
- 9 plum tomatoes
- 3 tbsp olive oil
- 1 medium onion minced
- 2 large garlic cloves minced
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 bay leaf
- 2 tsp ground fennel seeds
- 1 tbsp coarse sea salt
- 1 small carrot grated
- ½ bunch fresh basil, leaves only coarsely chopped
- One by one, break the eggs into a small bowl, then slide them into a large mixing bowl.
- Add ½ cup cold water, the salt, and pepper.
- Whisk together until evenly blended, then stir in the grated cheese and the crushed biscuits.
- Brush a 10-inch nonstick skillet with a little clarified butter and place it over medium heat.
- Pour ½ cup of the well-stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly.
- Cook until the mixture has set, about 1½ minutes.
- Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more.
- Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture.
- You should have about 4 omelets stacked on top of each other.
- Cover and keep warm.
- Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl.
- Coarsely chop 6 of the tomatoes and set them aside.
- Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor.
- Press the seeds in the strainer to extract as much juice as possible.
- Discard the seeds and set the juice aside separately.
- In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the onion.
- Cook, stirring, for about 7 minutes, or until translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 minutes more, or until the garlic releases its aroma.
- Add the grated carrot and the juice from the tomato seeds, increase the heat to medium-high and cook until all of the liquid has evaporated, about 8 minutes.
- Add the chopped tomatoes and cook for 10 minutes, stirring occasionally, until the sauce is chunky and thick, then add the pureed tomatoes and cook just until heated through.
- Stack 2 of the omelets, roll them up tightly, and cut crosswise into ¼-inch wide noodles, keeping them rolled up.
- Repeat with the other 2 omelets.
- Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top.