Liver omelette

Recipe second for 4 people based on Veal - cooking method pan.

Preparation:

Preparation: Melt 30 g of butter in 1 pan with 2 washed bay leaves, brown the liver on both sides, then sprinkle it with Marsala wine and let it cook for 5 minutes. Salt, pepper and blend everything. Beat the eggs, salt them, add the cream of liver and pour the mixture into a non-stick pan greased with the remaining butter. When the omelette is golden on the underside, turn it over and brown it on the other side too, over low heat, so that it cooks on the inside as well.