I wasn’t planning to post this recipe. It was something quick and easy I decided to make last night to go with the Guacamole and Anchovy Toast. But it was very tasty, so why not?
I ran out of apples, but this omelette will combine very well with a few slices of grilled apple.
- 6 eggs.
- 280gr Black Pudding.
- 3 Table spoons Extra Virgin Olive Oil.
Chop the Black Pudding in small cubes. Season. Put in a pan a table spoon of Olive Oil. Fry until crispy and reserve.
Whisk the eggs with a bit of salt. In a clean sauce pan (I used a 18cm diameter) , add a table spoon of Olive Oil. Add the Black Pudding. Stir for 30 seconds. Add the eggs. Cook until the omelette is solid enough to turn around.
Turn around using a plate and cook the other side until done.
Serve with a few slices of grilled apple. And bread, don’t forget the bread.