tablespoon unsalted butter
5 very thin slices kosher salami, barely 1/8 pound,
cut from a salami that's 4 inches in diameter
2 jumbo eggs, beaten well with a pinch of salt
Place the butter in an 8-inch nonstick sauté
pan over medium-high heat. After the butter has melted,
and the foam has subsided, add the slices of salami.
They should cover the bottom of the pan; to do this
you'll need to overlap them somewhat. Cook the salami slices until they bubble up
and turn slightly brown on the undersides (about 1
to 2 minutes). Do not turn them.
Add the eggs to the pan. Pour them over the
salami slices, making sure the eggs are evenly distributed.
Let them set for 30 seconds, then insert a spatula
under the eggs, all around the pan, to loosen the
eggs from the bottom and make sure they're not sticking.
Once they're loose, immediately swirl the pan so that
any extra uncooked egg on top of the omelet swirls
out to the perimeter (this cooks the excess egg quickly).
Cook very briefly, just until the egg on the perimeter
firms up. Overall, the eggs should cook a total of
1 to 2 minutes. Fold the salami and eggs in half, making a
half circle. Flip it over once (either with a spatula
or with a jerk of the wrist on the pan handle). Slide
salami and eggs onto a plate and serve. They taste
best after cooling for 3 to 4 minutes.