Preparation time: 45 min.
Omelette aux Poivrons et Tomates, a popular dish in the Mediterranean region and a favorite at tapas bars all around Spain. It is classic omelet which is not folded in a traditional manner. It is served like a tart and cut into wedges. Red, green peppers and tomatoes together with the eggs make it an attractive and colorful dish. It is sometimes served with a dash of vinegar on top. Hot or cold a delight!
A light lunch option with a green salad with Creamy Cucumber Dressing and a crusty white bread.
- 3 Tbsp olive oil
- 1 medium size onion (about 1 cup – 225 g), peeled, halved and thinly sliced
- 1 red pepper, seeded and thinly sliced
- 1 green pepper, seeded and thinly sliced
- 2 cloves of garlic, finely minced
- 2 medium-size tomatoes, peeled, seeded and coarsely chopped
- 8 eggs
- 1 tsp herbes de provence
- salt and pepper
- pinch of cayenne pepper
Heat 3 tablespoon olive oil in a saucepan over medium heat. Sauté onion and peppers. Salt and pepper to taste.Cook for about 5 minutes or until peppers and onion start to soften. Add garlic and tomatoes. Cook for about 15 minutes stirring gently with a wooden spoon once in a while. Tomatoes should have lost most of their juice by now. Take care not to burn the vegetables. Set aside.
In a mixing bowl combine eggs, herbes the provence, cayenne, 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 eggs into the pepper-tomato-onion mixture. Pour the mixture into the omelet pan. Give it a swirl to disperse the vegetables equally. Cook it over medium low heat until omelet starts setting a bit. Start lifting gently the edges of the omelette with a spatula to let the liquid eggs run underneath the bottom side. If 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 onto a serving platter and serve with the salad or cut into slices.