It is not every day that one is lucky enough to cook a Martin Berasategui’s recipethe chef with the most Michelin stars in Spain, and that it turns out well or that he can solve it in just fifteen minutes.
There are exceptions, of course, but it is true that haute cuisine generally does not sneak into our homes. Surely less in summer, when the desire to cook is not great and what we want is solve dinner easilyfast and, if it is also cheap, better than better.
Which is precisely what happens with this anchovy omelette, a classic of Basque cuisine, that we replicate from Martín Berasategui and that allows you to have a recipe with a ‘garrote’ ready for dinner in just 10 minutes.
Or to eat, or to put between two loaves and have a category snack to take it to the beach, to the mountains, to work or to go watch football. Wow, it won’t be because of the alternatives offered by this succulent anchovy omelette for us to crown ourselves.
In addition, with the opportunity to release a seasonal fish such as anchovies. Yes, we have mentioned that it is an anchovy omelette —but because in the Basque Country it is the way this fish is known, fresh and canned.
We know that sometimes it can seem like a mess. That is why we recommend you take a look at this report to find out how anchovies, anchovies and bocarte differ. With the doubt resolved, let’s get down to work.
In this case, all you have to do is have some good clean and fresh anchovies, cook them on the grill for a couple of minutes and after that time add a chopped green pepper and onion. You can also add a chilli to give it more grace.
BRA PRIOR – Frying pan, 18 cm, Cast aluminum with Trilayer Innovations Non-stick, suitable for all types of cookers including induction, Green Color
Cook everything together for about 10 minutes.moment in which we add the beaten eggs and form our omelette, trying to make it juicy, and we will have a dinner ready that radiates Basque cuisine on all four sides.
Images | DAP
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