Omelette Basquaise

Cooking Instructions

(1) A tbsp or so of La Piperade (see page 198) added to a 3-egg omelette when the eggs are in the pan. Serve folded over in the ordinary way.

(2) A mixture of finely chopped shallot, garlic, raw ham or gammon, and sweet pepper with a few cubes of spiced sausage, gently cooked in butter or olive oil, added to the eggs already in the pan; oil instead of butter is used for cooking this omelette, which is made rather thick and served flat.

Wine Pairing(s)

Simi 'Landslide' Cabernet Sauvignon

Villa Calcinaia Chianti Classico

R Winery 'Evil' Cabernet Sauvignon

Castillejo de Robledo 'Silentium' Red

Clos Du Val Pinot Noir

Foppiano Cabernet Sauvignon

Castello d'Albola Chianti Classico Riserva

Herzog 'Jeunesse' Cabernet Sauvignon

Chateau Ste Michelle 'Ethos' Chardonnay

Steele 'Shooting Star' Zinfandel