Baked Omelette with Chicken Liver

Breakfasts | Author's cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked omelette with chicken liver

Ingredients

Olive Oil - 3 tablespoons
Onion - 1 head
Chicken Liver - 6 pieces
Potato protein - 1 tablespoon
Sherry - 2 tablespoons
Butter - 1.8 oz
Parsley - 3 stems
Chicken Egg - 6 pieces
Salt - to taste

Step by Step guide

Step 1

Heat the olive oil in a small skillet. Add finely chopped onion and cook over low heat, stirring, for 5 minutes until it becomes soft and translucent. Meanwhile, clean and cut the liver into 4 pieces each. Fry it for 3 minutes, then remove it from the skillet with a slotted spoon and set aside.

Step 2

Add the starch to the skillet and cook, stirring, for 2 minutes, then carefully pour in the sherry and gradually add 275 ml of water. Cook, stirring, for 2-3 minutes, then add the liver and onion to the sauce and season with salt. Remove from heat and do not let it cool.

Step 3

Divide the butter among the molds and melt in an oven preheated to 320°F. Then remove the molds from the oven, crack an egg into each, lightly salt, and return to the oven for 3-4 minutes until the whites are set but the yolks remain intact.