Omelette Basquaise
Course - Main - Meat
Region - Pays Basque
Description
An omlette with 'body'. Potatoes, peppers, onion, bayonne ham and piment d'Espelette
Ingredients
For 2 persons
Preprepared:-No
Preparation time 10 minutes
Cooking time 5 minutes
6 Eggs
100gm Potato cooked and sliced
100gm Bayonne ham
50gm Sliced onion
30gm Sliced red pepper
2 Green sweet pimento deseeded and sliced
1/2 tsp Piment d'Espelette powder
Pinch of sea salt
Preparation
Break the eggs into am measuring jug add the Piment d'Espelette and the salt then whisk until just blended.
Heat a small amount of olive oil into a frying pan (24cm). Sautee the red pepper, green piment and onion until soft. Remove from the pan keeping the oil.
Reheat the oil, add the whisked eggs. Stir slowly bringing the mixture into the centre and thickening the omelette. When there is still some uncooked egg add the potato, peppers, onion and Bayonne ham. Cook until the egg is firm.
Garnish and serve
Other Pays Basque RecipesFish Marinade "Marinade a la Plancha" Marmitako - Tuna and potato stew. Foie Gras,Honey Coated Gingerbread & Fresh Figs Foie gras, walnut bread and onion compote Other Main - Meat RecipesDaube Provencale - Provence meat stew.
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