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    Piperade (Spanish Omelet)


    Source of Recipe


    Internet

    List of Ingredients




    FOR THE SAUCE:
    2 medium-size green peppers (about 1 pound)
    3 medium-size ripe tomatoes (about 1 pound)
    1/4 cup olive or salad oil
    1 up coarsely chopped onion
    1 clove garlic, crushed
    2 teaspoons salt
    1/8 teaspoon pepper
    1 teaspoon dried basil leaves

    FOR OMELET:
    8 eggs
    1 teaspoon salt
    1/8 teaspoon pepper
    3 slices fully cooked ham, about 1/4-inch thick (1/2 pound)
    2 Tablespoons olive or salad oil
    Parsley, optional

    Recipe



    FOR THE SAUCE:
    Wash green peppers; remove seeds. Cut peppers into 1/2-inch-wide strips. Blanch tomatoes in boiling water; remove skins. Cut tomatoes into quarters; remove seeds; drain. Cut into fairly large pieces.

    In 1/4 cup hot oil in large skillet, sauté onion, garlic and green pepper until onion is golden—ten minutes.

    Add tomatoes, 2 teaspoons salt, 1/8 teaspoon pepper and the basil; simmer, uncovered, until almost all liquid is evaporated—about 10 minutes.

    FOR THE OMELET:
    Beat eggs, using wire whisk, just until combined, not frothy. Add salt and pepper. Pour over sauce in skillet. Cook, covered, over low heat, until eggs are set—about 5 minutes.

    Cut ham slices in half lengthwise. Sauté in hot oil about 3 minutes on each side; remove from heat.

    TO SERVE:
    Arrange ham slices on top of egg mixture and, if desired, sprinkle with chopped parsley.

    Makes 6 servings.

 

 

 


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