Froġa tat-Tarja (Maltese Pasta Omelette)
Froġa tat-tarja is a Maltese pasta omelette, traditionally made with vermicelli pasta, eggs, parsley and parmesan cheese. That’s it! As simple as that.
Servings: 2 - 4
- 300 g Vermicelli Pasta
- 3 large eggs
- 2 tbsp finely chopped parsley
- 90 gr Parmigiano Reggiano cheese (or Grana Padano) grated
- olive oil
- salt & pepper
In a large pot, cook the vermicelli pasta until al dente, strain and set aside. If you have leftover pasta skip this step and pass directly to the second step.
In a large bowl beat the eggs and mix all the ingredients together except for the olive oil.
Add the cooked vermicelli pasta to the mixture and make sure that all the pasta is evenly coated with the mixture.
On medium heat, heat some olive oil in a 20 cm/8 inch sized frying pan. Add half of the pasta and egg mixture and cover the bottom of the frying pan.
Let it cook until it is golden, flip and continue cooking the other side. To minimise breakage whilst flipping, cover the pan with a plate and flip the omelette on the plate first before putting it back in the pan.
Let the other side continue cooking.
Repeat with the other half of the mixture.
- You can use any long type of pasta.