Omelet lasagna

Potato omelet

2 large potatos, peeled and finely sliced
2 eggs
1 small onion, finely sliced

Zucchini omelet

2 small zucchinis, finely sliced
1 small onion, finely sliced
2 eggs

Tuna omelet

180gr tinned tuna in oil
2 eggs

Bechamel sauce

1 1/2 heaped tbsp flour
400-500 ml milk
1 tbsp butter

250ml de homemade tomato sauce
olive oil for frying

Make the bechamel sauce.

Place one tbsp butter on a saucepan. Let it melt, then add the flour and mix well. Proceed to add milk in small batches, mix well and let it warm up before adding some more. Continue this process until the sauce is the right consistency, not too thick not too clear. Let it simmer for a few minutes and remove from the stove.

Make the potato omelet.

Put enough oil in a frying pan and fry the potatoes and onion covered with a lid to accelerate the cooking. Stir from time to time. Remove from pan when cooked and place on a plate covered with absorbent paper to absorb the oil.

Beat the eggs, put the fried potatoes in and return to the frying pan, now with only one tbsp oil left. Let the egg cook on one side and turn the omelet over until egg is cooked. Don’t overcook it.

Place in a cake tin or on a large plate.

Pour 1/3 bechamel and tomato sauce on top of the omelet.

Make the zucchini omelet in the same way as the potato omelet. Zucchinis fry much faster than potatoes.

When fried, remove from pan and place on absorbent paper.

Mix zucchinis and onions with eggs and return to pan. Let the egg cook on one side, then turn and let it cook until omelet is cooked but not dry.

Place omelet on top of the other omelet and sauce.

Place another third of the bechamel and tomato sauces on top of the omelet.

Make the tuna omelet.

Strain oil from tin and mix tuna with eggs.

Put mix on the frying pan and turn when one side is cooked.

Remove from pan and place on top of the other 2 omelets.

Add the rest of the tomato sauce, the the bechamel sauce and put dish under the grill until golden.

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