Korean rolled omelette (Gyeran-mari)

1. Beat the eggs with the salt, then stir in the very finely chopped carrot and spring onion.

2. Heat a rectangular or small round frying pan over medium-low heat and wipe it thinly with oil using kitchen paper.

3. Pour in a third of the egg mixture, spread it evenly and lay the nori sheet on top; when the top is still just moist but the bottom has set, roll it up from one end with a spatula.

4. Push the roll to the edge of the pan, oil the free part and pour in the next third of the egg so it also runs under the roll.

5. When this has set too, roll the omelette over it and repeat with the remaining egg; finally cook the roll for 30 seconds on each side so it holds together.

6. Let it cool slightly, then cut into 2 cm slices and serve with rice or packed in a lunch box.

Tip: Gyeran-mari is a favourite of Korean breakfasts and lunch boxes. Keep the heat low throughout so the omelette stays a nice yellow instead of browning. If you wrap it hot in a bamboo mat for 5 minutes, it gets a neat, even shape.