In Piedmont, when they make this omelette they use a special kind of salami which is kept soft in terracotta pots; any other kind of Italian salami will do provided it isn't too hard and chewy. If you buy sausages with skins, take them off before cubing them.
Fry the salami in a heavy omelette pan until all the fat is running. Beat the eggs with the cheese and a pinch each of salt and pepper. When the salami fat is sizzling in the pan, tip in the egg mixture and cook the omelette over high heat until the underneath is crisp and golden.
Turn it out on to a large plate or lid, then slide it back into the pan the other way up and cook until the other side is golden. Serve hot with salad and bread.
© 1995 Valentina Harris. All rights reserved.