Attention travel in the mouth. Cooking an omelet like in Cambodia has never been easier thanks to the sweet potato and zucchini recipe from Kirita Gallois , the creator of the restaurants Le Cambodge and Le petit Cambodge . Straight from the book Saveurs du Cambodge , this quick and healthy dish is a nugget for foodies.
Kirita's tip: “ You can accompany your omelet with a simple green salad with a vinaigrette made with mustard , salt, pepper, 3 drops of sesame oil , balsamic vinegar and olive oil. e ”.
1 sweet potato
1 bunch of onion tails
1 bunch of coriander
½ tablespoon of fish sauce
1 teaspoon of powdered white sugar
1 mocha spoon of glutamate
1 mocha spoonful of Kampot black pepper
1 mocha teaspoon of dehydrated garlic
In a bowl , beat the eggs into an omelet .
Cut small 2 cm cubes of zucchini and sweet potato , season with fish sauce , sugar, glutamate , pepper and dehydrated garlic. Add the onion tails and cilantro . To mix everything.
Heat some vegetable oil in a large frying pan , preferably in Teflon.
Pour the preparation, cook for about 3 to 4 minutes on each side.
Present the omelet whole or folded in half.