Omelet Roll with Capelin Roe and Vegetables

Preparation:

1. Crack 6 eggs into a bowl, then season with salt and pepper to taste.
2. Lightly whisk the eggs.
3. Add 1 tablespoon of flour to make the omelet more pliable.
4. Pour the egg mixture into a preheated frying pan with oil.
5. Fry over low heat.
6. Transfer the omelet to a plate and allow it to cool slightly.
7. Prepare the filling: cut the potatoes into strips and fry until golden brown.
8. Place the omelet on cling film and spread a layer of capelin roe over it (4 tablespoons).
9. Arrange the sliced tomatoes, cucumber, bell peppers, potatoes, and arugula on top.
10. Roll the omelet up.
11. Refrigerate for 2 hours.
12. Cut into small pieces.

Enjoy your meal!