Biarritz omelette
This is just a bit of fun, as far as I am aware, there is no such thing as a Biarritz omelette, though perhaps there should be? It was inspired by Biarritz potatoes and uses similar regional ingredients. Having said that, and being a regular visitor to the area, I would say that duck rather than pork would probably be the meat of choice for this area. Anyway, it was a very nice omelette
| Biarritz omelette | |
|---|---|
 |
| Ready to fold over and serve | |
| Servings: | Serves 2 |
| Calories per serving: | 441 |
| Ready in: | 20 minutes (includes roasting the pepper) |
| Prep. time: | 15 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
|
Best recipe reviewFrench or Spanish? 5/5 Not sure which, but either way, this is brilliant. I've made this again and again. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil for frying
- 1 red pepper, roasted
- 200g Good quality cooked ham or gammon, chopped
- 4 fresh eggs
- sea salt and freshly ground black pepper
Mise en place
- Roast the red pepper, de-seed and rub most of the skin off, leaving a little of the burn skin for flavour.
Method
- Chop the roasted red pepper and ham
- Beat the eggs and add a pinch of salt
- Make 1 omelette per person
- Heat 1 tablespoon of oil in a large frying pan over a medium heat
- Add a grind of black pepper
- Pour in the egg mix and swirl the pan to distribute evenly
- Cook for a few minutes on one side only
- Once the edges start to solidify, tip in the ham and red peppers, the centre of the omelette should still be a little runny, see the picture
- Serve immediately by tipping it onto a warmed serving plate, folding it on top of itself
- By the time it gets to the table the 'runny' part will be perfectly cooked.
Serving suggestions
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
See also
A wide variety of omelette recipes
We have a number of omelette recipes from simple plain omelettes to elaborate deep-dish Spanish omelettes:
- Plain omelette
- Cheese omelette
- Biarritz omelette - inspired by Biarritz potatoes
- Garlic chive omelette
- Lebzelteromelette (Ginger omelette) - A ginger omelette from the town of Steyr .
- Smoked salmon omelette
- Squash, halloumi and chilli omelette
- Bayd de Zaitun (olive omelette)
- Tortilla Española - A true Spanish omelette.
- Tortilla 'batatas harras' - a Spanish omelette with chillies , garlic and coriander.
- Frittata affogata - Literally meaning 'drowned omelette', this recipe comes from the Arezzo area of Tuscany.
- Chuchu - a type of flat omelette from Azerbaijan, with a copious quantity of vegetables and herbs.
- Borage frittata - a type of Italian omelette with borage as a filling.
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