Basque Cantabrian Anchovy omelette

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A common way to eat Anchoa del Cantábrico del País Vasco anchovies is in an omelette with sautéed onion and garlic. This recipe is an adaptation of a classic anchovy scrambled egg.

Preparation: 30 minutes

Serves 6

Difficulty: ***

Season: All year

Ingredients:

• 60g Basque Cantabrian Anchovy

• 1 onion

• 3 tbsp olive oil

2 tsp golden sesame

• 2 garlic cloves

• 1 sprig of parsley
• 6 eggs

Method:

Chop the onion julienne and sauté in a frying pan over a low heat with the olive oil. In the meantime, cut the garlic into thin slices and fry until golden.

For the omelette, whisk the eggs in a bowl then fry the omelette until it is cooked but still moist.

Finally, chop the parsley.

Serve:

Place the sliced garlic and poached onion on top of the omelette that has been cut into rectangles, then add a sliced anchovy on top of that. Finish by decorating the plate with the chopped parsley.

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