Omelette.....rolled over

Like most other recipes recorded here, I have learnt this too from my explorations around YouTube. Actually, none of the recipes here are my own. They are all obtained from YouTube videos. This recipe has been variously described there as Japanese omelette or Korean omelette. 

Materials:

I made the omelette with 5 eggs. The eggs were whisked in a measuring cup. 

The eggs were passed through a sieve. Salt and pepper were added to taste and mixed.

Then, finely chopped tomatoes, onions, carrots, green chillies/jalapenos were mixed with whisked eggs. A pan was placed on stove at medium setting and warmed up. (note here that the traditional recipes use a square pan with high edges. I didn't have one. So, went ahead with a normal pan) Oil was spread on the pan. 

Omelette mix was poured in the pan and spread. Make sure to not pour too much of the mix. The omelette should be thin.

Once the omelette is set, i.e you can move it, roll the omelette over. Press after each roll. Leave out a little bit of the omelette from rolling and let it extend out. Move the rolled over omelette to one side of the pan. It is at this step you realize why it is good to have a square pan. Spread oil on rest of the pan. 

Pour some of the egg mix on the pan. Make sure to pour over the extended part of the rolled over omelette.

Once this is set, roll the omelette over, move to a side of the pan and pour rest of the egg mix. I did it 3 times. You can do it as many times as you want. You will just have that many more layers in your omelette roll. 

Finally when all the omelette has been rolled over, press it from the sides to make it compact. Also try to turn the omelette roll to the sides, if you think necessary. Transfer the omelette roll to a cutting board and let it cool for a little bit for it to set. Cut the omelette to small rolls and serve. 

Try it out and let me know how it turned out.