Piparrada

Yield: 1 servings

Measure Ingredient
4 \N Red peppers or 1 x 400g can of pimientos
2 tablespoons Olive oil
1 medium Onion; finely chopped
3 \N Cloves garlic; finely chopped
3 \N Plum tomatoes; skinned and finely
\N \N ; chopped
1 \N 70 g pack serrano ham
8 mediums Size eggs; beaten
\N \N Salt and freshly ground black pepper

Preheat the oven to 190c,375f gas mark 5.

Place the whole red peppers on a baking sheet and roast in the preheated oven for 30 minutes. Remove and allow to cool. When cool enough to handle remove the skins,deseed and cut the flesh into strips.

Heat the olive oil in a large frying pan and stir fry the onions and garlic for 3-4 minutes until softened, then stir in the peppers and tomatoes and cook for a further 4-5 minutes. Season the beaten eggs and add to the pan allowing to set slightly before scrambling. The eggs should not become to dry.

Notes Delicious served with crusty bread and butter and a dressed herb salad

Converted by MC_Buster.

NOTES : A typically Spanish combination of red peppers,garlic and eggs which makes a superb lunch or light supper dish Converted by MM_Buster v2.0l.

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