Known in Spain as a piperade, this colorful Main course goes well with sliced, sautéed potatoes. Pre-cook the potato slightly in boiling water before sautéing.
2 tablespoons olive oil
1 medium-size yellow onion, thinly sliced
6 ounces baked ham, cut into thin strips
1 small bell pepper, cut into thin strips
2 large garlic clothes, crust
1 can (8 ounces) tomatoes drained and chopped
8 large eggs
1 teaspoon dried basil, crumble
½ teaspoon salt
1 tablespoon butter or margarine
1/8 teaspoon ground black pepper
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In a large saucepan, heat oil over medium heat. Add onion and bell pepper; sauté for 2 to 3 minutes. Stir in ham, tomatoes, basal, and garlic. Continue cooking, stirring occasionally, for three minutes. Remove the pan from the heat, cover, and set-aside.
In a medium-size bowl, beat eggs, black pepper, and salt. In a large skillet or omelet pan (preferably with nonstick coating), melt butter over low heat, swirling the to coat evenly.
Pour the egg mixture into the skillet and cook until the edge get us to set, about one minute. Using a wooden spoon or spatula, push the set egg toward the center, allowing the uncooked egg to run to the bottom of the skillet. Repeat until only a thin layer of uncooked egg remains on top
Spoon ham and tomato mixture evenly over the eggs. Cook uncovered, until the eggs are just set.
Cuisine Writer
