Usuba
Basque-style omelette with peppers and tomatoes
Delicate omelet with sautéed vegetables: sweet bell pepper, tomatoes, onion and garlic. The dish is prepared in a skillet with the addition of basil and is served straight from the pan while the eggs are still soft and warm.
- Total
- 60 min
- Standard serving
- 540.6 g
Ingredients
Total 9
Instructions
- 1
Step 1
Choose firm tomatoes. Remove the skin and seeds, cut into cubes.
- 2
Step 2
Fry the peppers in vegetable oil. Drain the oil, leaving 1 dessert spoon. Cut the peppers into strips.
- 3
Step 3
Melt the butter in a skillet, add the remaining oil from the peppers. Add the sliced onion and fry for 10 minutes over medium heat, without letting it brown.
- 4
Step 4
Add minced garlic and tomatoes, stir. Season with salt and pepper, sprinkle with basil. Cook for 20 minutes. Arrange the pepper strips.
- 5
Step 5
Beat the eggs and pour them into the pan. Stir until the mixture begins to thicken and the eggs are cooked. Remove from heat, continuing to stir, and serve immediately.
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