Basque Cantabrian Anchovy omelette


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.

Finishing touch and presentation

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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