Spanish Omelet
INGREDIENTS
• 4 ciabatta breads
• 2 spicy chorizo sausages (depending on their size)
• 8 eggs
• 60 ml (1/4 cup) milk
• 5 ml (1 tsp) baking powder
• 20 ml (4 tsp) Au Pain Doré GOURMET MC Pesto Rosso
• 20 ml (4 tsp) mayonnaise
• 8 slices emmental cheese
• 15 ml (1 tbsp) Mycryo (or olive oil)
• Salt and pepper to taste
• Pinch of chives
• Pinch of parsley
• 3 to 4 thin slices of tomato per sandwich
PREPARATION
• Slice ciabatta breads in half.
• Toast slices if desired.
• Dice the chorizo sausages into small pieces and brown in a pan until crisp. For each bread, spread
1 tsp of mayonnaise on one half and 1 tsp of Au Pain Doré GOURMET MC Pesto Rosso on the other.
• Beat eggs in a bowl, add the milk, salt , pepper, baking powder et continue beating until a
homogenous texture is reached.
• Cook omelet in a hot pan lightly greased with Mycryo or olive oil.
• Halfway through cooking, add the chorizo sausage and then the slices of cheese. Sprinkle with the fresh herbs
and fold. Cut omelet into 4 servings and place on bottom bread halves.
• Garnish with tomato slices and finish with top halves.
Enjoy warm or cold!
Bon appétit!
Recipe created for
Boulangerie Au Pain Doré
by Julie Etienne