Paprika omelette
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Paprika omelette, or “piperrada”, is a tasty dish with Spanish flavours. Its nutritional value makes it ideal for lunch for up to four people.
Ingredients for four
100g air-dried ham 2 different peppers 1 onion 2 cloves of garlic 1 onion 2 cloves of garlic 1 tbsp; 2 tomatoes 2 tbsp olive oil 5 eggs salt and pepper fresh parsley for the sauce
Peel and chop the onion and garlic. Dice the peppers. Dice the tomatoes, shake off the seeds and dice the rest.
Sear the air-dried ham and then fry it in a large ovenproof frying pan with large edges until the ham is crispy. Set aside and cook.
Soak the olive oil in the pan and toss in the onions. Fry the onions for a few minutes until golden brown. Then add the peppers, fry for a minute and add the tomatoes. Fry until the tomatoes have lost most of their liquid. Add the hams to the pan.
Break the eggs into a bowl and whisk the texture until smooth. Pour the eggs into the pan and scramble the bean curd until smooth. Season to taste with salt and pepper.
Place the pan in a 150C oven and bake the omelette for about 10 minutes to allow it to cool properly. Allow to rest for a moment and slide the omelette onto a plate.
Garrange the paprika omelette with the torn parsley.
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