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Step 1
Peal and clean the fresh cassava (yuca) and chop it into small squares, removing the hard root that runs through the center. Once you have done this, make sure to steam it well, so that it will become tender and flavorful when you cook it with the rest of the ingredients.
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Step 2
Simmer the chopped onions and celery stalks in the oil before adding them to the cassava to ensure that their flavors will be well distributed throughout the oil.
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Step 3
Whisk the eggs thoroughly with the soy sauce in a small bowl, to make sure that they will cook up fluffily and flavorful.
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Step 4
Place the oysters at the bottom of the omelette pan, then the cassava mixture, then the eggs. The eggs will naturally drip through the other ingredients, so there is no need to stir.
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Step 5
Cook the omelette for about 5 minutes, or until golden brown and flip, repeating on the opposite side. Flipping your oyster omelette can be tricky. To make sure your omelette stays in one piece, use a small pan and cut the ingredients in half, making the omelette in two batches.
