Chopped Omelette and Crunchy Peanuts

Chopped Omelette and Crunchy Peanuts


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About this recipe: This is an unusual, yet delicious warm starter. The textures of the soft omelette and crunchy peanuts go exceedingly well. It's also great as a general snack.


Serves: 4 

  • 200g eggs
  • 1 teaspoon salt, divided
  • 300ml vegetable oil, divided
  • 300g peanuts
  • 3 tablespoons cornflour

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Beat the eggs in a bowl with cornflour and 1/4 teaspoon salt.
  2. Heat half of the oil in a frying pan to 175 degrees C over medium heat.
  3. Pour in the eggs into the pan and fry until the bottom turns golden brown. Turn the egg over and fry the other side until golden brown.
  4. Transfer the omelette to a chopping board.
  5. In a clean pan, fry the peanuts in the remaining oil until they turn light golden in colour. Drain the peanuts and allow to cool.
  6. Cut the omelette into a peanut size pieces and mix with the crispy peanuts. Sprinkle with salt and serve.

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