Omelette à la Hongroise (Paprika and Tomato Omelette)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 1 omelette
- 1 spoonful onion
- Butter
- 1 point paprika
- 1 good spoonful tomato
- Sauce Hongroise
Instructions
- Cook a spoonful of finely shredded onion in butter with a strong point of paprika.
- Peel, press and chop tomato; season it and sauté it in butter, and add a good spoonful of it to the onion.
- Fill the omelette with this mixture.
- Surround the omelette with a cordon of sauce Hongroise.