Best Piperada Sandwich Basque Omelette Recipes

Piperada Sandwich (Basque Omelette) image

Provided by pattikay in L.A.

Categories Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

8 -10 tablespoons olive oil
2 small onions, coasely chopped
4 bell peppers, seeded and chopped (red, orange or yellow)
2 garlic cloves, minced
1 pinch cayenne
1 1/2 lbs tomatoes (peeled, seeded and chopped)
1 teaspoon oregano
1 long French bread
2 tablespoons butter
6 eggs, beaten
salt
pepper
basil (optional)

Steps:

Heat 4 T olive oil in a large heavy frying pan. Add the onions and cook over a gentle heat, stirring occasionally, for about 5 minutes till they are softened but not colored.
Add the peppers, garlic and cayenne to the pan.
Cook for another 5 minutes, stirring, then add the tomatoes, seasoning and oregano.
Cook over moderate heat for 15-20 minutes till peppers are soft and most of the liquid has evaporated.
Preheat oven to 400. Cut the bread in half lengthwise, trim off ends and cut into six equal pieces, brush with remaining olive oil.
place bread on baking trays and bake for 8-10 minutes till crisp and just turning golden.
Heat the butter in a pan till it bubbles, add eggs and cook, stirring, till softly scrambled.
Turn off heat and stir in the pepper mixture.
Divide evenly among the pieces of bread and sprinkle with basil, if using.
Serve hot or warm.

Nutrition Facts : Calories 418.1, Fat 28.4, SaturatedFat 6.8, Cholesterol 221.7, Sodium 336.8, Carbohydrate 30.9, Fiber 4.2, Sugar 6.4, Protein 11.6

Basque Piperade image

Provided by English_Rose

Categories Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
2 onions, finely sliced
10 green peppers, finely sliced across
6 red ripe tomatoes, skinned
2 garlic cloves, crushed
1 bay leaf
3 -4 fresh thyme sprigs
1 pinch sugar
1 pinch cayenne pepper
salt & freshly ground black pepper
4 eggs, beaten
4 slices of bayonne ham or 4 slices bacon, to garnish

Steps:

Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes.
Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes.
Add the tomatoes, garlic, bay and thyme. Season with sugar, Cayenne pepper, salt and freshly ground pepper. Cover the pan and cook gently, stirring now and then, for 25 minutes.
Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often.
Serve the piperade at once garnished with Bayonne ham.

Nutrition Facts : Calories 245.1, Fat 17.3, SaturatedFat 3.1, Cholesterol 124, Sodium 61.4, Carbohydrate 18, Fiber 5.5, Sugar 9.7, Protein 7.4

Piperada image

Provided by littlemafia

Categories Spanish

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
6 tablespoons finely chopped onions
2 minced garlic cloves
6 tablespoons finely chopped green peppers
6 tablespoons finely chopped red peppers
4 tablespoons finely chopped cured ham
1 large tomatoes, chopped finely
salt
pepper
4 eggs

Steps:

Heat 2 tbsps of the oil in a medium frying pan. Saute the onion, garlic, red and green peppers slowly until the peppers are tender.
Add the ham and coopk for a further minute. Mix in the tomatoes and seasoning. Cover and cook for 10 minutes.
In a bowl lightly beat the eggs with a fork, then stir the vegetable mixture into the eggs.
Clean the pan and then heat the remaining oil. Add the eggs with the vegetables and stir constantly until the eggs are set but not dry.
If desired serve with triangles of bread sauted in butter.