Piperada Sandwich

Name: Piperada Sandwich
Yield: Serves four
Cuisine: Spanish
Ingredients: salt and ground black pepper; basil leaves, to garnish (optional); 1 long French loaf; 25 g/1 oz/2 tbsp butter; 6 large (US extra large) eggs, beaten; salt and ground black pepper; pinch of chilli or hot cayenne pepper; 675 g/1½ lb ripe tomatoes, peeled, seeded and chopped; 15 ml/1 tbsp chopped fresh oregano or 5 ml/1 tsp dried; 15 ml/1 tbsp chopped fresh oregano or 5 ml/1 tsp dried; 4 red, orange or yellow (bell) peppers, seeded and chopped; 4 red, orange or yellow (bell) peppers, seeded and chopped; pinch of chilli or hot cayenne pepper; 2 large garlic cloves, finely chopped; 120-150 ml/8-10 tbsp olive oil; 4 red, orange or yellow (bell) peppers, seeded and chopped; 2 small onions, coarsely chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Basque omelette, piperada, is very different from the cake-like tortilla. It oozes Butter and Tomato Juice, and does not hold its shape at all. That is why it makes such a satisfying filling for a Bocadilla – the Spanish split-roll sandwich.

Ingredients

120-150 ml/8-10 tbsp olive oil
2 small onions, coarsely chopped

Europe
Spain
Sandwich
Mediterranean
Vegetarian

Method

Heat 60 ml/4 tbsp of the oil in a large heavy frying pan. Add the onions and cook over a gentle heat, stirring occasionally, for about 5 minutes until they are softened but not c

Ingredients

Method

Photos