Rolex

Name: Rolex
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 4 already cooked plain chapatis, about 60 g each (240 g total); 4 medium eggs; 200 g deseeded tomato in small dice; 100 g finely sliced onion; 15 ml sunflower oil: 5 ml vegetables and 10 ml omelettes; Up to 1 g salt; A pinch of black pepper

🌯 Chapati rolled around a fully cooked omelette with softened tomato and onion in this adaptation.

Ingredients

4 already cooked plain chapatis, about 60 g each (240 g total)
4 medium eggs
200 g deseeded tomato in small dice
100 g finely sliced onion
15 ml sunflower oil: 5 ml vegetables and 10 ml omelettes
Up to 1 g salt
A pinch of black pepper

Preparation

Prepare cooked chapatis. Wash and deseed tomatoes, weigh 200 g usable dice, slice 100 g onion; use measured seasoning.

Heat 5 ml oil and cook onion and tomato about five minutes, stirring until tender and free liquid evaporated. Divide into four portions.

Beat one egg in a clean bowl with one vegetable portion. Keep unused eggs chilled and shell contact away from ready food.

Lightly grease pan with one quarter of remaining 10 ml oil. Pour mixture into thin omelette, cook about two minutes turning carefully until centre fully set, no liquid egg.

Warm one chapati in clean pan about thirty seconds each side, place fully cooked omelette on it and roll carefully. Repeat with remaining three eggs and chapatis, sharing vegetables and oil.

Serve four hot rolls, one each. Timing assumes already cooked chapatis; no sauce, raw lettuce or extra filling included.