This is really easy to make, and is usually eaten at Passover. It's very quick and makes a filling snack - you can also eat it cold - but it's better hot.
There are lots of different ways of making it, either sweet or savoury - with - salt, sugar & lemon, honey, maple syrup etc. whatever really takes your fancy. My father used to add a little Kosher wine and cinnamon.
This is the basic recipe:
1 square matzot and 1 egg per person
knob of butter and some sunflower oil (for frying) - that's basically it!
1. Break the matzot into pieces and place in a heatproof bowl and pour boiling water over. Leave for a few minutes until the matzot has softened - then squeeze out as much water as you can. (Using a sieve and potato masher is a bit less messy!)
2. In a separate bowl beat your eggs, adding salt and pepper if having the omlette savoury.
3. Mix the eggs and the matzot well together, and pour into the (hot) frying pan - having melted the butter and oil.
4. Make as a normal omlette by drawing up the sides and letting the raw mixture underneath.
5. Fry until almost set on top, then place under the grill to finish and become golden.
Test with a skewer to make sure the omlette is cooked all through. If not, then cover with foil until done.
I always place my omlettes under the grill - this saves having to turn them over - which can always be a bit fiddly.