Omelette Basquaise

      4    Eggs, well beaten
      2    Potatoes, finely sliced
      1    Bell pepper, cut in
           Small pieces
    1/2 sm Onion, sliced
      5    Inch long piece of chorizo,
           Cut into 1/4-inch slices

Brown potatoes, pepper, onions until well done, or slightly crisp, according to personal taste. Add chorizo and eggs. Mix well in the pan at low heat. When ready, fold in half. Continue cooking for two minutes, then turn with spatula and cook other side two minutes more. Serve on platter with slices of tomatoes on top sprinkled with parsley. This makes a delicious light dinner, with a green salad with oil and vinegar dressing.


Yield: 2 Servings