This is just a bit of fun, as far as I am aware, there is no such thing as a Biarritz omelette, though perhaps there should be? It was inspired by Biarritz potatoes and uses similar regional ingredients. Having said that, and being a regular visitor to the area, I would say that duck rather than pork would probably be the meat of choice for this area. Anyway, it was a very nice omelette!
- Olive oil for frying
- 1 red pepper, roasted
- Good quality cooked ham or gammon, chopped, about 200 g or 1 cup
- 4 fresh eggs
- sea salt and freshly ground black pepper
- Roast the red pepper, de-seed and rub most of the skin off, leaving a little of the burn skin for flavour.
- Chop the roasted red pepper and ham
- Beat the eggs and add a pinch of salt
- Make 1 omelette per person
- Heat 1 tablespoon of oil in a large frying pan over a medium heat
- Add a grind of black pepper
- Pour in the egg mix and swirl the pan to distribute evenly
- Cook for a few minutes on one side only
- Once the edges start to solidify, tip in the ham and red peppers, the centre of the omelette should still be a little runny, see the picture
- Serve immediately by tipping it onto a warmed serving plate, folding it on top of itself
- By the time it gets to the table the 'runny' part will be perfectly cooked.