Omelet-e Gojeh

Fresh tomatoes reduced in butter and folded with fully set egg.

Preparation: 8 min · Cooking: 16 min · Total: 24 min · 2 servings

Ingredients

• 300 g Ripe fresh tomatoes
• Large egg — 1
• 1 tbsp Butter
• Salt
• Black pepper

Instructions

1. Prepare fresh tomato pulp

   Wash the tomatoes and grate or finely dice them. The base uses 300 g fresh tomato, not concentrated tomato paste. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.

   The base uses 300 g fresh tomato, not concentrated tomato paste.

2. Start the tomato base

   Melt the measured butter over medium heat. Add tomato pulp and stir until simmering; begin checking the reduction after 5 minutes.

   Add tomato pulp and stir until simmering; begin checking the reduction after 5 minutes.

   Start the tomato base: 300 seconds

3. Reduce without scorching

   Continue about 5 minutes more until thick with little free liquid. Stir and lower heat if catching; do not force it completely dry. Season with listed salt and pepper.

   Season with listed salt and pepper.

   Reduce without scorching: 300 seconds

4. Beat the egg

   Beat the egg in a separate bowl. For one serving, weigh half of a beaten egg; do not round up to a whole egg. Keep unused egg refrigerated.

   Keep unused egg refrigerated.

5. Fold into the tomato

   Lower to medium-low heat and add the beaten egg. Fold gently through the tomato base and begin checking after 2 minutes.

   Fold gently through the tomato base and begin checking after 2 minutes.

   Fold into the tomato: 120 seconds

6. Finish cooking safely

   Continue from another 1 minute until the egg is fully set and the centre reaches 71°C, with no liquid egg. Use shallow batches at larger scales, not one deeper pan.

   Use shallow batches at larger scales, not one deeper pan.

   Finish cooking safely: 60 seconds

7. Serve hot

   Serve hot in two base portions. Cool leftovers promptly in shallow containers and refrigerate; surface warmth is not a doneness check.

   Cool leftovers promptly in shallow containers and refrigerate; surface warmth is not a doneness check.

Tips

• Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.

Common mistakes

• Timers are first checks, not guarantees; follow this recipe’s actual texture and temperature checks. Keep the approved ingredient allocations separate.

Substitutions

• Use only the listed ingredients and preparation states; no unmeasured substitution is approved for this master.

Storage

Refrigerate promptly in shallow containers at 4°C or colder and use within 2 days, never beyond ingredient labels.

Reheating

Reheat cooked leftovers once until steaming throughout and the centre reaches 74°C. Do not rely on a warm surface.

About this recipe

Fresh tomatoes reduced in butter and folded with fully set egg.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.