Saturday, October 20, 2012

Basque Omelet

Eggs!  I do love them so.  Over the next few weeks I'm going to pay homage to the little oval of deliciousness!

Basque Omelet


  • 2 tablespoons of oil
  • 30 grams of butter
  • 1 onion chopped
  • 1 small red capsicum seeded and chopped
  • 1 small green capsicum seeded and chopped
  • 500 grams of tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, crushed)
  • 1 clove garlic, crushed
  • 2 fresh basil leaves
  • Pinch of sugar
  • 1/2 cup slivered ham or cooked bacon
  • 8 eggs, beaten
  • Toast for serving

Heat oil and butter in large, heavy frying pan until butter forms.  Saute onion and capsicum until golden; add tomatoes, garlic, seasoning and sugar.

Simmer gently, stirring frequently, until mixture is thickened and almost all liquid absorbed, about 5 minutes.  Stir in the ham.

Season eggs with salt and pepper to taste.  Pour evenly over vegetables and cook over moderately low heat, without stirring, until eggs are set and bottom is browned.  Place pan briefly under a hot griller to brown top.

Turn onto a heated platter and serve at once with the toast.

Don't forget to watch the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!

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