Tomato omelette (mayai ya nyanya)

Instructions

1. Peel the onion and slice it finely. Cut the tomatoes into small cubes, removing the seeds if you can.
2. In a pan, heat the oil over medium heat and cook the onion until translucent, about 3 minutes.
3. Add the tomatoes, season lightly with salt and let simmer 5 minutes until you get a sort of compote that no longer releases water.
4. In a bowl, crack the eggs, add salt and pepper, and beat them with a fork for 1 minute until smooth.
5. Pour the eggs over the tomatoes, lower the heat and let it set gently, lifting the edges with a spatula so the runny part can flow underneath.
6. When the top is still slightly moist, fold the omelette in half or flip it and cook 1 more minute. Serve right away.