Spanish Open-Faced Omelet
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
42
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Red Pepper (small diced)2 tbsps
Pepper (small diced yellow)1
Salt8 large
Egg1 cup
Pitted Black OlivesDirections:
1
Preheat the oven to 400 degrees F
2
Heat a cast iron skillet over medium heat
3
When the pan is hot, add the olive oil and heat
4
Add the peppers and cook until they start to caramelize, about 5 minutes
5
Season with salt and pepper
6
Add the tomatoes and cook for 2 minutes
7
Break the eggs into a large bowl
8
Season with salt and pepper and whisk well
9
Add the eggs to the pepper mixture and stir constantly until curds start to form
10
Cook until the mixture has begun to set but is still fairly wet
11
Remove from the heat and scatter the olives and Serrano ham over the top
12
Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist
13
Remove from the oven and sprinkle with the basil
14
Drizzle with extra-virgin olive oil and let sit for 5 minutes
15
Slice and serve