The tiny principality of Andorra is famous for its skiing and its delicious wild mushrooms. Guillaume creates his version of the national speciality – Truite de carreroles, otherwise known as a mushroom omelette.
- 3 eggs
- 1 tsp filtered water
- 1 tbsp chives, finely chopped
- 1 tbsp unsalted butter
- freshly ground white pepper
- ½ cup mixed mushrooms, washed, brushed of any dirt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- In a bowl, whisk eggs with 1 tsp of filtered water, salt, pepper.
- Melt butter in a non-stick pan and gently pan fry mushrooms for 2 mins. Add the egg mixture and stir with a spatula to scramble the mixture over medium heat. When omelette is nearly cooked (it should be a touch wet in the middle), gently roll the omelette with the spatula. Serve on a warm plate , topped with chives and eat immediately.
Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral