Make a Plain Omelette. Add a filling of Tomato Concassée either at Stage (5) when folding the omelette or after Stage (7) once the omelette has been turned out and reformed, by cutting a slit in the centre of the omelette about 5 cm long and spooning in the warm filling. Place a small amount of filling at each end of the omelette, brush with melted butter and if required pour a small amount of Tomato Sauce around the edge of the omelette before serving.
It is preferable to add the filling for a Tomato Omelette either when folding in the pan or once the omelette has been cooked. The acid in the tomatoes would have an adverse effect on the raw egg mixture making it difficult to cook correctly to achieve the desired result.