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Pepper Omelet
Piperrada con Huevos
1 medium onion, peeled & julienned
2 cloves garlic, finely chopped
2 oz. Serrano ham (or prosciutto), cut into bite-sized pieces
1/2 medium sweet red pepper, chopped
1 medium green bell pepper, chopped
2 ripe tomatoes, cut into 8 pieces each
1/4 C olive oil
4 large eggs
Salt & black pepper to taste
Add a few tablespoons of olive oil to a large skillet. Sauté onion, garlic and ham until onions are translucent. Add the chopped bell peppers; sauté until soft, adding more oil if necessary. Add tomato pieces and continue to cook over medium heat until onions are nearly caramelized. Add a small amount of water to moisten mixture if necessary; salt to taste. In a small bowl, beat eggs; pour evenly over vegetables in skillet. Do not stir. Cook over low heat until eggs are set. If eggs are not fully cooked, place skillet under a broiler for a few minutes to finish.
*Piperrada con Huevos image (C) Van Robin (2006). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Basque Flavors
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