mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
ADVERTISEMENT
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2017   Sandra Laux
Meat Filled Omelet Roll  -  "Rotolone d'uovo"

(Serves 6 - 8)
Omelet roll filled with Ham and Mortadella
Omelet Roll Filled with Ham and Moratdella
This omelet roll is served at room temperature as an antipasto or as a lunch or brunch dish. 
You will need a large 12-inch skillet to make the omelet. The skillet size is important because the omelet must be large enough to stuff and roll. The roll can be prepared up to a day before serving; then all you need to do is slice it and place it on a nice platter.  Serve the omelet slices accompanied with a green salad.
BREAKFAST AND BRUNCH  >  MEAT FILLED OMELET ROLL
Ingredients:

Omelet:
5 eggs
2 tablespoons grated  Parmesan cheese
2 tablespoons half and half
1 tablespoon chopped parsley
Salt and pepper
3 tablespoons butter, divided

Filling:
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons finely chopped pickle
3 ounces thinly sliced ham
3 ounces thinly sliced mortadella

Directions:

To make the omelet:
In a bowl, whisk together the eggs, Parmesan, half and half, parsley , salt and pepper.

In a 12-inch skillet, melt 2 tablespoons of butter over medium heat.
Add the egg mixture.  Cook, stirring occasionally, until the underside is lightly golden, 3-4 minutes. Invert a platter over the skillet and flip the omelet onto the platter.  Add the remaining tablespoon of butter to the skillet.  Slide the omelet back into the skillet and cook just long enough to cook the second side, 2-3 minutes.  (Alternately, if you think that you might find it difficult to flip the skillet, you can place it under a broiler for a few minutes to cook the second side. Just be sure that you are using a skillet with a broiler-proof handle.)  Slide the finished omelet onto a clean dish towel and allow it to cool for 10 minutes.

To make the filling:
In a small bowl, stir together the mayonnaise, mustard, and pickles.
Spread about 2/3 of the mayonnaise mixture evenly over the top of the omelet.
Distribute the ham and then the mortadella slices evenly on top.
Spread the remaining mayonnaise mixture over the mortadella.
Carefully roll up the omelet.  Place the roll, seam side down, on a sheet of plastic wrap.  Enclose the roll tightly in the plastic wrap and refrigerate for at least 4 hours or overnight.

To serve:
Cut the chilled omelet roll crosswise into 1-inch thick slices.
Serve at room temperature.
Print Friendly and PDF
Share
You Might Also Like
Deep-Dish Ham, Mushroom, and Onion Quiche
I've owned this brand of skillet for a number of years and it is a favorite.  The nonstick interior provides for easy food release and easy clean up.  The skillet has sloped sides and wide flat bottom for frying, sautéing, or browning.  It has a cool grip stainless steel riveted handle that allows you to finish cooking dishes in the oven or under a broiler.  It is oven safe up to 500 degrees F. and another great feature is the clear glass lid that allows you to see the food cooking without lifting the lid.
RECOMMENDED PRODUCT
FULL LIFETIME WARRANTY
MORTADELLA
Mortadella
Mortadella, also known as Bologna after the city that invented it, is a large sausage made of finely ground lean pork (or pork and beef) that is dotted with little pieces of fat, known as lardarelli.