Omelettes with Chili and Corn

For the omelets, mix the batter ingredients together and let swell for about 15 minutes. Cut the meat into small pieces. Heat 1 tablespoon of vegetable oil in a coated pan, fry the meat briefly and set aside.

Peel and dice shallot and sweat in a pot with the remaining vegetable oil until translucent. Clean the bell bell pepper and chili bell pepper and cut them into fine strips.

Mash the tomatoes with a fork and add to the shallot cubes. Drain the corn and chili beans and add them along with the bell bell pepper, chili bell pepper, garlic and simmer for about 10 minutes.

Add meat now, season with salt and pepper. Heat vegetable oil in a pan and fry 4 omelets. Fill with the chili con carne mixture and fold like an omelet and serve.

Preparation Tip:

The omelettes you can also fill with chicken meat

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