Omelette from Provence

Pour a dash of AOVE in a frying pan and when it is hot, add the halved cherry tomatoes (crush them a little while they are being cooked to release the juice and then mix it with the egg).

While the tomatoes are cooking, beat two eggs with dried basil to taste and a pinch of salt if necessary (I don't add any because the Serrano ham is already salty).

Chop the two slices of Serrano ham and mix them in the beaten egg.

Cut two slices of Grana Padano cheese and cut into small pieces. Then mix it with the beaten egg.

When the tomato is already poached, add the tortilla mixture to the pan.

When we see that it is done enough to "roll it up", we fold it in half.

Turn the omelet over so that it is cooked on the other side.

And that's it! We already have a delicious juicy and very tasty omelet. I hope you enjoy it as much as I do 🤤.