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RECIPE IDEA

Omelette from Costa Rica

For 2 or 3 people

5 big eggs
125 ml of milk
Salt and pepper to taste
2 tbsp. butter
1/4 cup diced red onion
1 Les Fermes Valens chorizo, in small dices
1/2 pepper, red or green, in small dices
4 sprigs of coriander, stems and chopped leaves
1 diced tomato
1/2 cup grated Emental cheese (optional)

Beat the eggs in a bowl with milk, salt and pepper. Heat a 9-inch frying pan over high heat, throw in the butter and spread it in the pan while melting, without browning. Pour the egg mixture and lower the heat to medium. When the eggs begin to solidify at the bottom, spread the onion, chorizo, pepper, coriander stems and tomato over the omelette. Sprinkle with cheese and cover with a lid briefly warmed to melt. Fold the omelette on itself with a large spatula and slide on a serving platter. Decorate with coriander leaves.