Tapas and tortilla with roasted red pepper salad

Yield: 1 servings

Measure Ingredient
8 smalls New potatoes; par boiled
5 mediums Eggs
1 Onion; chopped
1 Clove garlic
1 large Breast of chicken; cooked and sliced
1 bunch Coriander
2 Red peppers
1 bunch Fresh basil; chopped
1 Chopped anchovy
1 tablespoon Balsamic vinegar
1 tablespoon Virgin olive oil
Ground pepper
½ Green chilli
1 French stick
2 Cloves crushed garlic

MARINADE

CROSTINI

Marinade: Slice the peppers in half, drizzle with olive oil and place on a baking tray in a hot oven for 30 minutes, until tender. Remove the peppers from the oven and bake. Add the garlic, green chilli and chopped anchovy.

Chop and add the fresh basil, pour in the balsamic vinegar and virgin olive oil. Add ground black pepper and marinade for a few hours.

Tortilla: Place the potatoes in a hot frying pan with some oil. Add the onions until softened.

Beat the eggs, add the coriander and season with salt and pepper.

Pour the egg mixture onto the vegetables, cook lightly trying to gain a cake consistency. When almost set, add the chicken to the top of the omelette.

Crostini: Slice French bread (not too fresh or it will not harden) rub with crushed garlic and grill until golden brown.

Place slices of tortilla on a plate and surround with red pepper salad and crostini. Serve immediately.

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Carlton Food Network

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