Spanish Omelette

4 pers.

10 min

15 min

20 g Unsalted Moulded Butter

150 g Plain Whipped Cheese with Guérande Sea Salt

8 Units Eggs

1 Unit Red pepper

1 Unit Onion

4 cl Tomato coulis

1 Dessert spoon Olive oil

1 Pinch Salt, pepper

Wash, seed and dice pepper.
Crack and whisk eggs.
Peel and finely chop onion. Sweat onion in olive oil in a large frying pan, add pepper and cook for 10 minutes. Season and add whisked eggs, stir, add tomato coulis. Stir and add 100 g of Whipped Cheese. Stir again until the cheese blends into the omelette and cook to desired consistency (runny or more cooked).
Serve on a round dish, place the rest of the cheese in dollops.

This recipe can be made in individual portions, using blini pans. You can make this omelette with other product combinations (potatoes / bacon cubes, smoked salmon / avocado, sardines / slow-roasted tomatoes, etc.).