Japanish Omelette

Take your Spanish omelette and Japanify it.


Serves: 2

  • 350g cotton tofu
  • 4 large eggs
  • 50g grated cheese
  • 1 tbsp sake
  • salt and pepper
  • 1 small onion, thinly sliced
  • 50g pepperoni, thinly sliced
  • 10 cherry tomatoes, chopped
  • vegetable oil


  1. Wrap the tofu in a towel, put something on top, and leave for 10 minutes to force out the excess water.
  2. Beat the eggs in a bowl, mix in the cheese and season with salt, pepper and sake. Then add the tofu, crushing it as you go into medium-size pieces.
  3. Heat the oil in a frying pan and stir-fry the onion and pepperoni. Then add the egg mixture to make an omelette. When the egg has started to set, stir the top in a circular motion, adding the tomatoes.
  4. Turn the omelette and cook the other side.