Ingredients
| 4 tablespoons peanut oil | |
| 6-8 tuatua | |
| 3 eggs, whisked | |
| 1 tablespoon fish sauce |
Instructions
| 1. | In a pan that you can cover with a lid, put 1 tablespoon of peanut oil and heat to a medium-high heat. |
| 2. | Add the tuatua and cover the pan immediately. |
| 3. | Cook for 3 minutes until the tuatua open, then remove from the heat. |
| 4. | Once the tuatua are cool enough to handle, remove from shells and chop roughly. |
| 5. | Combine the eggs with the fish sauce. |
| 6. | In the same pan add the remaining oil and heat on medium-high. |
| 7. | Once the oil is very hot pour in the egg mixture. |
| 8. | Work fast to push the sides of the omelette into the middle 2-3 times so it is crumpled and still has a layer of raw egg on top. |
| 9. | Add tuatua to the middle of the omelette in a line. |
| 10. | Before the egg is completely cooked, lift one side of omelette and fold over the tuatua. |
| 11. | Flip the omelette over onto itself and eat while still warm. |
| 12. | You could replace tuatua with any other shellfish or fish. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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