Basque style omelette
Preparation time : 15 min
Cook time : 15 min
Portions : 4
Ingredients
  • 30ml (2 tablespoons) Olive oil
  • ¼ Red pepper, cut into thin strips
  • 1 Small yellow onion, sectioned into 4 and thinly sliced
  • 4 Large white mushrooms, sliced
  • 6 thin slices Extra lean Olymel cooked ham, cut into 2cm (1in)pieces
  • 1 Small garlic clove, finely chopped
  • 10 Large eggs
  • Espelette pepper (or Tabasco sauce)
  • Salt
  • Pepper
 
Preparation
  1. Heat the oil in a very large non-stick frying pan, over medium heat.
  2. Add the red pepper and brown for 5 minutes. Add the onion and mushrooms. Brown until the onion becomes translucent.
  3. Add the ham. Brown until it is nicely coloured.
  4. Add the garlic, cook 1 minute longer.
  5. While the filling is cooking, break the eggs into a bowl. Add the Espelette pepper (or Tabasco sauce), salt and pepper to taste. Beat this mix with a whisk.
  6. After the garlic has cooked, add the eggs and wait until they are partially set.
  7. At this point, stir with a rubber spatula so that the eggs mix well with the remaining eggs that are still liquid.
  8. Place the pan in the oven on the top rack. Monitor the cooking. Remove the pan from the oven once the eggs are completely cooked.