Name: Tornado omelette with mushroom and tomato hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 12 free-range eggs; Sea-salt flakes and freshly ground white pepper, to season; 2 red onions, thinly sliced; 4 cloves garlic, minced; ½ tsp dried Italian herbs; ¼ cup extra virgin olive oil; 12 button mushrooms, quartered; 4 ripe tomatoes, seeded, diced; 1 Tbsp honey; 2 tsp Worcestershire sauce; 1 bunch flat-leaf parsley, leaves finely chopped, plus extra leaves, to serve; 2 tsp seeded mustard; Chargrilled toast, to serve

In the last couple of years, no breakfast dish has captured the world’s imagination quite like Korea’s tornado omelette. Well, according to Tik-Tok anyway. There are many variations on this viral idea, but Ed’s definitely a fan of the softer and silkier formulas that can be draped gently. Ed’s going to show you the tricks to getting the twist just right, or if you’re not familiar with the dish at all, just what a tornado omelette is!

Ingredients

12 free-range eggs

Sea-salt flakes and freshly ground white pepper, to season

2 red onions, thinly sliced

4 cloves garlic, minced

½ tsp dried Italian herbs

¼ cup extra virgin olive oil

12 button mushrooms, quartered

4 ripe tomatoes, seeded, diced

1 Tbsp honey

2 tsp Worcestershire sauce

1 bunch flat-leaf parsley, leaves finely chopped, plus extra leaves, to serve

2 tsp seeded mustard

Chargrilled toast, to serve

Method

Combine eggs and 1/4 cup water in a blender, season, then purée until completely smooth. Strain through a fine sieve, then divide into 4 equal parts. Set aside.

Cook onion, garlic and Italian herbs in half of the oil in a large frying pan over medium heat for 5 minutes, until well softened, then add mushroom and cook for 10 minutes.

Mix in diced tomatoes, honey, Worcestershire, parsley and mustard. Simmer for 10 minutes until mixture has thickened. Spoon mounds of mixture onto serving plates.

Heat 1¼ tsp of the oil in a small non-stick pan over medium. Once it’s sizzling, add 1 portion of egg mixture. Reduce heat to medium, cook for 30 seconds, until just starting to puff up from the middle. Use 2 chopsticks to begin twisting egg mixture, starting from outside of pan. Keep turning gently, using chopsticks and twisting pan handle opposite way, until almost set. Repeat to make 3 more omelettes.

Drape omelettes over tomato mounds. Garnish with extra parsley and serve with chargrilled toast.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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