Hearty Tuna and Kimchi Rolled Omelet
Hearty Tuna and Kimchi Rolled Omelet
Easy Tuna Kimchi Rolled Omelet Recipe: Delicious and Foolproof
Mastering a non-stick pan and a simple technique makes this rolled omelet incredibly easy! Perfect for a quick side dish when you have nothing else. Try making it today!
Main Ingredients- 1 small can of tuna (drained)
- 1 handful of kimchi (approx. 1/4 cup)
- 7-8 fresh eggs
Seasoning- A pinch of salt (adjust to taste)
- A pinch of salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare your kimchi. Rinse a handful under running water to reduce saltiness, then squeeze out excess moisture. Finely chop the kimchi so it incorporates well into the omelet.
Step 2
Drain the oil thoroughly from the can of tuna. This step is crucial to prevent the rolled omelet from being greasy and to achieve a clean, savory flavor.
Step 3
Crack 7-8 eggs into a bowl. Add a pinch of salt for seasoning. Whisk vigorously with chopsticks or a whisk until the yolks and whites are completely combined, creating a smooth egg mixture.
Step 4
Heat a non-stick pan over low heat. Add a small amount of cooking oil and spread it evenly across the pan using a paper towel. This technique ensures the omelet won’t stick and will cook beautifully.
Step 5
Pour one ladleful of the seasoned egg mixture into the center of the heated pan. Gently tilt the pan to allow the egg to spread into a thin, even layer.
Step 6
Once the egg layer is thin, sprinkle the prepared tuna and kimchi evenly over it. Gently press down as the egg begins to set to help the fillings adhere.
Step 7
When the edges of the egg are set and the center is still slightly moist, use chopsticks or a spatula to gently lift and fold over the edge of the egg.
Step 8
Starting from the folded edge, carefully roll the omelet forward, similar to making sushi or a Swiss roll. Roll slowly and evenly to maintain a consistent thickness.
Step 9
Gently push the rolled portion to one side of the pan. This creates space for the next addition of egg mixture.
Step 10
Pour another ladleful of egg mixture into the empty space in the pan. Spread it thinly to cook. The key here is to connect it seamlessly with the already rolled portion.
Step 11
Once the new egg layer is cooked, fold over the edge as you did before and continue rolling. Repeat this process until the omelet reaches your desired size and thickness.
Step 12
As the omelet gets larger and becomes trickier to roll, push the existing roll to the side. Pour fresh egg mixture into the available space and continue rolling. This method allows you to create a wonderfully thick and voluminous omelet.
Step 13
Periodically, gently poke the sides and surface of the rolled omelet with chopsticks. This allows heat to penetrate evenly, ensuring the inside cooks thoroughly and remains tender.
Step 14
Once the omelet is your desired size, use a spatula to shape and cook all sides until golden brown. This will give it a slightly crispy exterior while keeping the inside moist and delicious.
Step 15
Transfer the completed tuna and kimchi rolled omelet to a cutting board and let it cool slightly. Allowing it to cool down a bit before slicing will result in cleaner, neater cuts without the omelet falling apart.
