Omelette with red sauce and raw ham
About omelette with red sauce and raw ham
Omelette with red sauce is an omelette topped with piperade and raw ham. Piperade is a Basque country sauce with paprika, tomatoes, garlic, onions, and chili pepper. It goes well with not only omelets but also chicken, and white fish. I call it red sauce because it has a beautiful red color using red paprika and tomatoes.
If you mix this sauce with half-cooked omelet and top it with raw ham, the saltiness of the ham will be an accent and it is very delicious. Moreover, the yellow eggs, the bright red sauce, pinkish ham, and the green herbs (parsley or chive) colors are very appetizing.
I think piperade is a useful sauce to know. Once you make a piperade, you can store it in the refrigerator for 3-4 days. Hence, it’s a good idea to make a lot and use it for various dishes. I put a link to an article about piperade below, so please read it if you like.
Recipe Tips
This is an open omelette, so you don’t need to flip it. Pour the eggs into a well-heated frying pan and stir the whole omelette 2-3 times to make it fluffy. Then, put the red sauce on it and mix it roughly so that the sauce is spread all over. After that, just bake the bottom side. Slide the omelette out of the frying pan onto a plate and top it with the raw ham and herbs (parsley / chives). Also, instead of transferring it to a plate, you can make it with skillet and serve it as it is.
As mentioned above, you can make a generous amount of piperade sauce and use it in a variety of dishes. I use half of the sauce for the omelette and put the rest in a clean jar and store it in the refrigerator for a couple of days. Then I often add it to white fish, chicken, or pork dishes. It goes well with pasta as well. Please try various things and find your favorite usage.
Piperade (red sauce)
Equipment
- 1 Frying pan or pot with a lid
Ingredients
- 2 Large red bell peppers (about 500 gram)
- 4 Small tomatoes (about 450~500 gram)
- ½ Onion (about 100 gram)
- 2 cloves Garlic (finely chopped)
- 2~3 tablespoon Olive oil
- 1 teaspoon Salt
- A pinch of Pepper
- A little amount of Cayenne pepper powder (optional)
Instructions
- After removing the calyx and seeds, cut the red bell peppers into 4 equal parts vertically, and slice them horizontally. Thinly slice the onion vertically.
- Remove the calyx from the tomatoes, after steeping in boiling water for about 30 seconds, peel them. Then chop it into small pieces.
- Heat olive oil in a frying pan or pot over medium heat, add onions, red peppers, salt, pepper and cayenne pepper and fry.
- When it becomes soft, add garlic and fry, and when the garlic aroma comes out, add tomatoes. Cover and simmer for about 20 minutes with occasional stirring.
- There should be a lot of water. So remove the lid and simmer for 10 to 15 minutes until thickened while stirring regularly.
Notes
Omelette with red sauce and raw ham
Equipment
- 1 Frying pan
Ingredients
- 6~7 Eggs
- 1~2 tablespoon Olive oil
- 300~350 gram Piperade sauce (warm) **see the note below
- 50~60 gram Thinly sliced raw ham
- 1 teaspoon Chopped chives or parsley
- A pinch of Salt & pepper
Instructions
- Break the eggs into a bowl, add a pinch of salt and pepper, and beat with a fork. Put olive oil in a frying pan and heat over medium high heat. When it's hot enough, pour the eggs and stir the whole omelette 2-3 times with a spatula.
- When the eggs are half-cooked, put the piperade sauce (red sauce) on the omelette.
- Mix it roughly so that the sauce is spread all over. After that, just bake the bottom side.
- Slide the omelette out of the frying pan onto a plate and top with the raw ham and chopped herbs (chive /parsley).
Notes
It’s easy, so please try it. Below I will put links to some Japanese recipes using eggs, so please make them if you like.
Thank you for reading and Bon Appetit!