Buber's Basque Page: Omelette Basquaise

This recipe was sent to me by Nancy Trevino, who got it from her grandmother, Matea Meabe Trevino.

Brown potatoes, pepper, onions until well done, or slightly crisp, according to personal taste. Add chorizo and eggs. Mix well in the pan at low heat. When ready, fold in half. Continue cooking for two minutes, then turn with spatula and cook other side two minutes more. Serve on platter with slices of tomatoes on top sprinkled with parsley. This makes a delicious light dinner, with a green salad with oil and vinegar dressing.

User Contributed Notes
/Basque/Food/Recipes/omelette.html add a note

Total number of notes for this page: 3
Currently viewing page 1 of 1 page of notes

dbreatnach at hotmail dot com
27-Aug-2011 19:08 #12312

It is called tortilla all through the Spanish state but in the southern USA and Mexico (and probably further into Latin America) "tortilla" is a kind of pancake made of maize wheat. However, the omelette in this recipe is not the more common one, also found throughout the Spanish state, which some people call "Spanish omelette" but which Basques, if speaking in Castellano (Spanish) instead of their own Euskara, call "tortilla de patatas con cebolla" (Potato omelette with onions). That is the one to be seen in nearly every tapas bar and, in the southern Basque Country,among the pintxos in nearly every taberna.

lucioushoney104 at earthlink dot net 16-Apr-2005 21:43	`#1438`
`if im right because that is what it sounds like this is also called tortilla`

chriswright91 at hotmail dot com 24-Feb-2005 6:22	`#1233`
`i cooked this piece and it was ready in about half and hour for my family of 4. my brother though didnt have any but my mum and dad did. i cooked it at school then at home again!!!`

add a note

Last updated: Sun, 30 Oct 2011 - 0:31:51

This page is part of Buber's Basque Page and is maintained by Blas Uberuaga.
Please report any problems or suggestions to Blas.
Eskerrik asko!