Recipe no. 435 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 202.
Ingredients
- tomatoes
- butter
- oil
- eggs
Preparation
- TomatoesCut tomatoes in two, peel, remove seeds. Slice thinly. Brown in butter (pan reserved). Proceed as for the sorrel omelette.
- Fat optionThe omelette may be prepared with oil instead of butter, either way.
Reboul's text
The tomatoes cut in two, peeled and the seeds removed, slice them thinly; brown them in butter as described for sorrel, and finish the same way.
It is understood that these omelettes may be prepared with oil just as well as with butter.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| toumàti | tomatoes |
| coupa | cut |
| grano | seeds |
| aprima | slice |
| reveni | to brown |
| burre | butter |
| òli | oil |
| óumeleto | omelette |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 435, page 202. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.