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LAMINARIA OMELETTE:
Strain and then fry
the seaweed (1 tin) together with a soupspoonful of capers and finely
chopped onion. Beat 3 or 4 eggs and season to taste. Cook until the omelette
turns a golden colour.
DULSE OMELETTE:
Fry the potatoes cut
into small chunks. Strain 2 tins of one type of seaweed or 1 of 2 different
types and fry in a frying pan, adding at the end small chunks of ham and a
finely chopped clove of garlic. Beat 7 eggs and mix all together, making the
omelette on a low heat.
SEAWEED, PRAWN AND SEA
URCHIN OMELETTE:
INGREDIENTS FOR 4
PEOPLE: 8 or 10 eggs, 2 tins of seaweed (Dulse, Kombu or Laminaria), 120 g
of shelled prawns, ˝ an onion, 2 cloves of garlic, olive oil and salt.
PREPARATION: Finely chop ˝ an onion and 2 cloves of garlic; lightly fry them
together with the strained seaweed and prawns. Beat the eggs with a little
salt, add the fried ingredients to the beaten eggs and make the omelette on
a low heat. Spread the contents of a tin of sea urchin caviar on the
omelette and serve. |
