Japanese Omelette or Tamagoyaki

Crack the eggs in a bowl and beat them together with a tablespoon or two of soy sauce, a pinch of salt and a little sugar. Meanwhile, heat a frying pan (24-cm diameter), greasing it with a drizzle of olive oil. Pour half of the beaten eggs into the frying pan on medium-high flame until ready. Once the omelet firms up (after about 1 minute), start rolling it up with the help of a spatula and be careful not to break it. Leave one side unrolled, then add the remaining beaten egg (which will adhere to the rolled edges). The egg will set quickly, and at this point, roll it up completely. Remove the omelet roll from the pan and place it on top of a sheet of plastic film. Wrap the Tamagoyaki on the film and let it cool completely, first at room temperature, then in the refrigerator for at least an hour. Cut the Tamagoyaki into slices and serve.

Source: https://www.my-personaltrainer.it/Tv/Ricette/Preparazioni_di_Base/frittata-giapponese-tamagoyaki.html