Omelette Basque

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 sweet green pepper, sliced
  • pork pat or olive oil
  • 1 onion, coarsely chopped
  • 3 ripe tomatoes, peeled, seeded and coarsely chopped
  • 1 clove garlic, mashed
  • 2 tablespoons jambon de bayonne or cooked ham, diced
  • salt and freshly ground black pepper
  • 4 eggs


Sauté green pepper very slowly in pork fat or olive oil. Add onion and tomatoes with garlic and ham. Season to taste with salt and freshly ground black pepper, and simmer mixture slowly until the vegetables are rather soft.

Beat 4 eggs lightly, season to taste and stir gently into hot vegetable mixture. Be sure not to let them overcook, for this Basque omelette should be soft and wet, almost the consistency of scrambled eggs. Serve on a hot platter.