Preparation time: 45 min.
Omelette aux Poivrons et Tomates, the Provençal version of a popular dish in the Mediterranean region: light, healthy and easy to prepare. I use it both as a main course or as part of a cold buffet when friends come over. This dish tastes great warm or at room temperature, a favorite at many tapas bars in Spain.
Serve with a green salad with Creamy Cucumber Dressing and a crusty white bread.
- 6 Tbsp olive oil
- 1 medium size onion (about 1 cup – 225 g), peeled, halved and thinly sliced
- 1/2 cup (115 g) red and green pepper, seeded and thinly sliced
- 3 cloves of garlic, finely minced
- 2 medium-size tomatoes, peeled, seeded and coarsely chopped
- 6 eggs
- salt and pepper
- cayenne pepper
Heat 2 tablespoon olive oil in a saucepan over low heat. Sauté onion, peppers and garlic for about 15 minutes stirring with a wooden spoon once in a while. Add the chopped tomatoes, salt and a dash of cayenne pepper. Raise the heat to medium-high and stir the ingredients in the pan until tomatoes begin to soften. This should take about 5 minutes. Let it simmer at low heat for another 15 minutes or until most of the liquid has evaporated. Take care not to burn the vegetables. Set aside.
In a mixing bowl combine eggs, salt and freshly ground black pepper. Beat the eggs, but only to the point that the egg yolk and the egg white have mixed. Stir in the pepper-tomato-onion mixture. Select an omelette pan about 12 inches (30 cm) in size. Warm 4 tablespoon olive oil over high heat, rotating the pan to coat all sides. Pour the mixture into the pan and let it set a bit. Then start lifting the edges of the omelette to let the liquid eggs run underneath the bottom side. If you are sure you are a pro, flip the omelette. If you are not and have hungry family or friends waiting, place the omelette under the broiler, watching it at all times until it is set. Slide omelette on a serving platter and serve with the salad.