buber.net > Basque > Food > Recipes > Omelette Basquaise
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by Nancy Trevino
This recipe was sent to me by Nancy Trevino, who got it from her
grandmother, Matea Meabe
4 eggs, well beaten
2 potatoes, finely sliced
1 bell pepper, cut in small pieces
1/2 small onion, sliced
5-inch long piece of chorizo, cut into 1/4-inch slices
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.
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