Omelette Basquaise


4 eggs, well beaten
2 potatoes, finely sliced
1 bell pepper, cut in small pieces
½ small onion, sliced
5” long piece of chorizo, cut into ¼” slices







Brown potatoes, pepper, onions until well done, or slightly crisp, according to personal taste.  Add chorizo and eggs.  Mix well in pan at low heat.  When ready, fold in half.  Continue cooking for 2 minutes, then turn with spatula and cook other side 2 minutes more.






Serve on platter with slices of tomatoes on top sprinkled with parsley.  This also makes a delicious light dinner, with a green salad with oil-and-vinegar dressing.


All recipes from From the Basque Kitchen, published by Zazpiak-Bat Basque Club, copyright 1973. Photos by Tiffany Moore

Comments are closed.