Pepper and Onion Coca

Name: Pepper and Onion Coca (Coca de Trempo)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 250 g (9 oz) tomatoes, skinned, de-seeded and chopped; 250 g (9 oz) red peppers, de-seeded and chopped; 1 tablespoon chopped fresh parsley; 250 g (9 oz) Spanish onions, peeled and chopped; 1 quantity dough; Salt; 1 tablespoon olive oil

Coca de Trempo

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

This is a deliciously simple coca from the Balearic Islands. It contains very traditional Spanish ingredients and makes a superb lunch dish served with a simple salad.

Ingredients

1 quantity dough
250 g (9 oz) red peppers, de-seeded and chopped

Europe
Spain
Lunch

Method

Make the dough as instructed in the previous recipe.

Pre-heat the oven to gas mark 6, 200°C (400°F). Mix together the peppers, tomatoes, onions and parsley and season to taste with salt. Roll out the dough to about 5 mm (¼ in) thick and curl up the edges to make a border. Place