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12 eggs
120ml (4 fl oz) water
4 tbsp vegetable oil
prik nam pla, to serve (optional)
sriracha or ketchup, to serve (optional)
Pork filling:
2 tbsp vegetable oil
1 onion, diced
4 garlic cloves, finely chopped
500g (1 lb) pork mince
2 tbsp fish sauce
2 tbsp sugar
2 tsp white pepper
2 tomatoes, diced
For the filling, heat the vegetable oil in a frying pan or wok over medium-high heat.
Add the onion and garlic and stir-fry until soft. Add the pork and stir-fry until almost cooked. Then add the fish sauce, sugar and white pepper. Stir-fry for another minute until pork is cooked. Then add the tomatoes and stir-fry until well combined. Remove from heat.
To make the omelette, whisk eggs with the water. Place a non-stick pan over medium heat and heat the oil.
When the pan is hot pour in the eggs and use a spatula to keep spreading out the eggs until they’re firm. Add about ½ cup of filling mixture to the centre of the omelette.
Fold the edges of the omelette over the filling. Remove from heat and transfer to a serving plate. Serve on its own or with rice and/or with optional sauces.
Mortar and Pestle
MAKO Black Steel 
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