Title: Omelette basquaise
 Categories: Basque, Eggs
      Yield: 2 Servings
 
      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. Walt