Basque omelette with fried peppers
2 servings
60 minutes
Basque omelette with sautéed peppers is the embodiment of the southern temperament and culinary passion of the Basque region. This bright, flavor-rich omelette combines the juiciness of tomatoes, the sweetness of roasted peppers, and a spicy hint of basil, creating a truly harmonious dish. The lightness of the eggs gives an airy texture, while butter fills it with a cozy aroma. Traditionally served in warm company with a glass of young white wine while enjoying leisurely conversation, this dish is perfect for breakfast or a light dinner and can be paired with crispy baguette or soft cheese. Basque cuisine is renowned for its love of simple yet impeccably balanced flavors, and this omelette is one of its brightest representatives that evokes memories of warm evenings by the Bay of Biscay.
1
Remove the skin and seeds from the tomatoes and cut them into cubes. Use firm tomatoes.
- Tomatoes: 450 g
2
Fry the peppers in vegetable oil, drain the oil (save 1 dessert spoon). Cut the peppers into strips.
- Fresh red bell pepper: 110 g
3
Melt butter in a pan, add the oil left from the peppers, add the onion, and sauté for 10 minutes without browning.
- Butter: 10 g
- Onion: 2 heads
4
Add chopped garlic and tomatoes, mix, add salt, pepper, basil, and cook for 20 minutes. Add strips of pepper.
- Garlic: 2 cloves
- Tomatoes: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Basil leaves: 0.5 tablespoon
- Fresh red bell pepper: 110 g
5
Whisk the eggs, pour them into the pan. Stir until the mixture thickens and the eggs are cooked. Remove the pan from the heat and serve while continuing to stir.
- Chicken egg: 4 pieces
