in Spain

Basque omelette

updated

Spread the love

Ingredients for 4 servings:

  • 1 small red bell pepper(s)
  • 1 tomato(s)
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 3 tbsp oil
  • salt and pepper
  • 6 eggs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Piperrada

Wash, deseed, and dice the peppers and tomatoes. Peel and finely chop the onion and garlic, and sauté in a pan with 2 tablespoons of oil. Sauté the diced peppers for 5 minutes, then stir in the tomatoes. Simmer everything for 5 minutes, then puree with a hand blender, season with salt and pepper. Whisk the eggs. Heat the remaining oil in a medium-sized pan and pour in the eggs. Quickly spread the pepper and tomato mixture evenly over the top. Cover the omelet and let it set over medium heat for 5 minutes, then flip it over. To do this, place a large plate on the pan, flip the pan with the plate, and slide the piperrada back into the pan. Brown the other side.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tuna cream

Coleslaw in white sauce à la Olaf