Salmon Omelette

Salmon omelette

Preparing time 20 a 25 min

4 persons
1 can of salmon a 220 gr
60 gr of butter
1 onion cut small
1 teaspoon of garlic from press
2 peeled tomatoes
2 tablespoons of fine parsley
Aroma
Pepper from the mill
salt
5 a 6 eggs
5 tablespoons of milk
Single slice of tomato
6 desalted anchovy fillets

Preparation
Let the salmon leak into a sieve. Take the sheets and cakes out of the fish and divide it with two forks in small pieces.
Heat 20 gr of butter, fruit onion and garlic glaze and allow to cool.
Cut the tomatoes into slices removed as much as possible the seed.
Put single slices apart.
And cut the other plakes into small pieces.
Sharpen the pieces of tomato and parsley with a fried onion through the salmon and add flavor to flavor.
Contribute if the eggs are fresh and beat me the milk, aroma, pepper and salt to taste, airy.
Sharp the salmon mixture through the eggs.
Heat the rest of the butter and bake, depending on the size of the pan, 1 large or two small omelettes.
Remove the tomato slices seed. And make nice rolls of it.
Put the omelet on a preheated dish and garnish the dish with the plakes tomato and rolled anchovy fillets.