TFJ Cooks: Picasso’s Omelette Tortilla Niçoise

6 years ago by Don

In today’s article, we are going to share with you how to cook the ever famous ‘Picasso’s Omelette Tortilla Niçoise’.  Get a little inspiration from the great Pablo Picasso by whipping up one of his favourite classic recipes shared with Vogue’s food columnist Ninette Lyon in 1964.

Image Source: https://www.vogue.com/article/haute-cuisine-pablo-picasso-recipes-vogue

Picasso’s Omelette Tortilla Niçoise
Ingredients

6 tbsp olive oil

1 large onion, sliced into rings

4 peppers, red and green, seeded and diced

3 tomatoes, seeded and diced

2 tbsp wine vinegar

8 eggs

Salt and pepper

Serves 4

Instructions

1. In a flat-bottomed frying pan, heat oil gently and add the onions. After five minutes, add the peppers. Mix and cook gently for a few minutes, then slip in the tomatoes.
2. After mixing and seasoning, cover pan and let simmer over a low flame for one hour. Vegetables should not stick. Uncover the pan, pour in the wine vinegar, and let cook until liquid is reduced.
3. Beat the eggs in a bowl. Pour over the vegetables, stir, and let the omelette cook gently without touching it.
4. When set, put a big plate over the pan and flip the omelette onto it, before adding it back into the pan. Cook till golden over a higher flame.
5. Cut the omelette tortilla and serve with garlic aioli.

– 6 tablespoon olive oil

– 1 large onion, sliced into rings

– 4 peppers, red and green, seeded and diced

– 3 tomatoes, seeded and diced

– 2 tablespoon wine vinegar

– 8 eggs

– Salt and pepper

Instructions

1. In a flat-bottomed frying pan, heat oil gently and add the onions. After five minutes, add the peppers. Mix and cook gently for a few minutes, then slip in the tomatoes.
2. After mixing and seasoning, cover pan and let simmer over a low flame for one hour. Vegetables should not stick. Uncover the pan, pour in the wine vinegar, and let cook until liquid is reduced.
3. Beat the eggs in a bowl. Pour over the vegetables, stir, and let the omelette cook gently without touching it.
4. When set, put a big plate over the pan and flip the omelette onto it, before adding it back into the pan. Cook till golden over a higher flame.
5. Cut the omelette tortilla and serve with garlic aioli.