Piperade

One of the great classic French regional dishes, Pipirade (pee-pehr-add) originated in the Basque country near Beam, although it is now popular all over France. Serve Piperade with some crusty French bread, a tossed lettuce salad and some vin ordinaire.2 fl. oz. olive oil small onion, finely chopped garlic cloves, crushed

1 medium-sized green pepper, white pith removed, seeded and chopped

1 medium-sized red pepper, white pith removed, seeded and chopped

3 tomatoes, blanched, peeled, seeded and chopped

6 eggs

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons water

In a large omelet pan or frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion, garlic and peppers and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the tomatoes and cook, stirring occasionally, for 5 minutes.

Meanwhile, in a large mixing bowl, beat the eggs, salt, pepper and water together until they are well mixed.

Pour the egg mixture into the pan. Stir the eggs, then leave them for a few seconds until the bottom sets. Reduce the heat to low. Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan. Put the pan down flat over the heat and leave until the omelet begins to set again.

Remove the pan from the heat and, with the help of the palette knife, slide the piperade quickly on to a warmed serving dish. Cut into two or three and serve at once.

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