Yield: 1 servings
|8 smalls||New potatoes; par boiled|
|1 \N||Onion; chopped|
|1 \N||Clove garlic|
|1 large||Breast of chicken; cooked and sliced|
|2 \N||Red peppers|
|1 bunch||Fresh basil; chopped|
|1 \N||Chopped anchovy|
|1 tablespoon||Balsamic vinegar|
|1 tablespoon||Virgin olive oil|
|\N \N||Ground pepper|
|½ \N||Green chilli|
|1 \N||French stick|
|2 \N||Cloves crushed garlic|
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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