The only way to serve this is to use the marinated and oiled anchovy fillets. These can be obtained from a delicatessen, usually sold loose over the counter. If the only ones available are tinned, then it would be best just to serve a red pepper salad.
Pre-heat the grill to hot. Put the whole red peppers under the hot grill and wait until the skin begins to colour and bubble. Turn the pepper until this has happened all round. While the peppers are still warm, peel off all the skin and leave to cool. When cold, halve the peppers and remove all the seeds. Cut the peppers into thin strips and cover with vierge dressing. It is now best to leave them for 1–2 hours to marinate.
Just before serving, split the anchovy fillets in half lengthways and mix them with the peppers. Serve with the Spanish omelette.
© 1994 Gary Rhodes. All rights reserved.