Omelette à la Provençale (Omelette with Garlic, Oil and Tomato)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1 clove of garlic
- 2 spoonfuls oil
- 1 fine tomato
- a pinch of parsley
Instructions
- Rub the bottom of the pan lightly with a clove of garlic.
- Put 2 spoonfuls of oil into the pan and heat it until it smokes.
- Throw in the tomato, peeled, pressed, seeded and cut in large dice, mixed with a pinch of chopped parsley.
- Make the omelette as usual.