Name: Piparrada
Yield: Serves 4
Cuisine: Spain
Ingredients: Salt; 3 cloves of garlic, finely chopped; Freshly ground black pepper; 1 × 200g (7oz) can pimientos, drained and chopped; Triangles of fried bread, to serve; 225g (8oz) tomatoes, skinned and chopped; 1 medium onion, finely chopped; 8 eggs; 100g (4oz) serrano ham, chopped; 4 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Piparrada is an egg and vegetable dish common to the Spanish and French living on both sides of the Pyrenees, the Basque people. And though it is a simple concoction of peppers and tomatoes stir-fried with eggs and sometimes enriched with pieces of grilled mountain ham and is absolutely dead easy to do, I can never make it without recalling the time I cooked it near St Jean-de-Luz for an aristocratic French lady -called Mimi in the television series, Floyd on France.