- 9 large eggs
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Mexican Manchego cheese
- 1/8 cup finely crushed water biscuits
- 1 tablespoon clarified butter (see Note)
- 9 plum tomatoes
- 3 tablespoons olive oil
- 1 medium onion, minced
- 2 large cloves garlic. minced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 bay leaf
- 2 teaspoons ground fennel seeds
- 1 tablespoon coarse sea salt
- 1 small carrot, grated
- 1/2 small bunch fresh basil, leaves only, coarsely chopped
One by one, break the eggs into a small bowl, then slide them into a large mixing bowl. Add 1/2 cup cold water, the salt, and pepper. Whisk together until evenly blended, then stir in the grated cheese and the crushed biscuits.
Brush a 10 inch nonstick skillet with a little clarified butter and place it over medium heat. Pour 1/2 cup of the well stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly. Cook until the mixture has set, about 1 1/2 minutes. Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more. Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture. You should have about 4 omelets stacked on top of each other. Cover and keep warm.
Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl. Coarsely chop 6 of the tomatoes and set them aside. Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor. Press the seeds in the strainer to extract as much juice as possible. Discard the seeds and set the juice aside separately. In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the onion. Cook, stirring, for about 7 minutes, or until translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 minutes more, or until the garlic releases its aroma. Add the grated carrot and the juice from the tomato seeds, increase the heat to medium high and cook until all of the liquid has evaporated, about 8 minutes. Add the chopped tomatoes and cook for 10 minutes, stirring occasionally, until the sauce is chunky and thick, then add the pureed tomatoes and cook just until heated through. Remove from the heat.
Stack 2 of the omelets, roll them up tightly, and cut crosswise into 1/4 inch wide noodles, keeping them rolled up. Repeat with the other 2 omelets. Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top. To serve, toss the noodles gently with the tomato sauce and transfer to individual plates.
Note: To clarify butter: Melt 1 cup butter in a heavy saucepan over medium heat. Simmer until the butter foams, then skim and discard the white froth that forms at the top. Carefully pour the remaining butter through a double thickness of damp cheesecloth, leaving the white sediment at the bottom of the pan.