Omelette à l'Espagnole (Spanish-Style Omelette with Peppers, Tomato and Fried Onion)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 15 grammes sweet peppers
- 1 spoonful fondue de tomates
- onion rings
Instructions
- Add 15 grammes of diced sweet peppers to the eggs.
- Make the omelette and fill it with a spoonful of fondue de tomates.
- Surround it with a chain of fried onion rings of roughly equal size.