Tortilla con hojas de acacia | Kai Jeow Cha Om

Ingredientes

• 6 eggs
• 2 teaspoons fish sauce
• 1/2 cup cha om

Preparación

1. 1

   Prepare the cha om by removing the delicate leaves from the thorny branches. This is best done by holding the cha om stem at its top with one hand and slowly running the other hand down one side of the stem, pulling the leaves off one at a time. Wash the leaves.

2. 2

   Combine the cha om leaves with the eggs and fish sauce and whip intensely with a fork or whisk until the eggs are quite frothy. This may take a few minutes.

3. 3

   Heat a generous amount of mild-flavored oil in a flat-bottom wok or pan. When the oil is shimmering, pour the egg mixture in. Once browned on one side, flip to the other and allow to cook through.

4. 4

   Remove the cooked omelet from the pan and cut into 2 to 3 inch squares. Serve with jasmine rice and fish sauce with chilis (nam pla prik) to enjoy on its own, or as part of another Thai meal.