Omelette merguez par Laurent Mariotte

Ingredients

For 4 servings

• •2 2 merguez
• •2 2 red onions
• •2 2 peppers
• •basil leaf some leaves
• •8 8 eggs
• •olive oil
• •fine grey salt
• •mill pepper

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.