Portuguese Omelette
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 large omelette
- 1 generous tablespoon tomato fondue (tomato purée)
- beurre tomato sauce (buttered tomato sauce)
Instructions
- Prepare a standard omelette. Fill it generously with tomato fondue (a concentrated stewed tomato purée). Fold or roll the omelette onto a serving plate. Surround it with a thin cordon (border line) of beurre tomato sauce (tomato sauce finished with butter).