Chinese tomato omelette recipe
 Bored of the same old omelette? Give this super-easy Chinese tomato recipe a try – it’s cooked with a quick sweet and sour sauce for plenty of flavour. 1 tbsp tomato ketchup½ tbsp light soy sauce½ tbsp dark soy sauce1 tbsp white wine vinegar1 tbsp caster sugar 1 tbsp tomato ketchup ½ tbsp light soy sauce ½ tbsp dark soy sauce 1 tbsp white wine vinegar 1 tbsp caster sugar 2 tbsp sunflower oil3 large free-range eggs, beaten½ medium red onion, thinly sliced1 large, ripe vine tomato, cut into 8 wedges 2 tbsp sunflower oil 3 large free-range eggs, beaten ½ medium red onion, thinly sliced 1 large, ripe vine tomato, cut into 8 wedges 1 spring onion, trimmed and very thinly slicedhandful fresh coriander, leaves only 1 spring onion, trimmed and very thinly sliced handful fresh coriander, leaves only Method To make the sauce, mix together all the ingredients in a small bowl and set aside.Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat.Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up.Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander. To make the sauce, mix together all the ingredients in a small bowl and set aside. To make the sauce, mix together all the ingredients in a small bowl and set aside. Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat. Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat. Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up. Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up. Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander. Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander.