Omelette merguez par Laurent Mariotte

Method

1. 1

   Preheat the plancha to 170°C.

2. 2

   Strip the merguez and colour the flesh with the plancha.

3. 3

   Peel and slice the onions and peppers and add them to the flesh of the hake.

4. 4

   Gather all at the bottom of the plancha where the heat is less. Wipe your plancha and heat a pan there.

5. 5

   Break the eggs in a salad bowl, salt, pepper and whisk. Pour a spoon. souped olive oil in the pan and add the beaten eggs. Gently stir with a wooden spatula for 2-3 minutes and then let clog.

6. 6

   Place on the serving dish by dragging the omelette gently. Spread the filling in the centre of the omelette. Decorate with the basil and give a pepper mill ride.

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