Serving Size: 6
The Italians call this flat omelet a frittata, but you'll also find versions of it in many other cultures. I made this Spanish-style version for the "All About Eggs" episode of my "Wolfgang Puck's Cooking Class" series.
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup small diced red bell peppers
2 tablespoons small diced yellow bell peppers
1/4 cup small diced green bell peppers
Freshly ground black pepper
1/4 cup peeled, seeded, and diced tomatoes
8 large eggs
1/4 cup pitted black olives
3 thin slices Serrano ham or prosciutto, sliced into thin ribbons
6 leaves basil, cut into fine chiffonade strips
- Preheat the oven to 400 degrees F.
- Heat a cast-iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and sauté, stirring occasionally, until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes more.
- Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper-tomato mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly moist.
- Remove the skillet from the heat and scatter the olives and Serrano ham over the top. Put the skillet in the oven and cook until the omelet is completely set but still slightly moist, about 5 minutes. Remove from the oven and sprinkle with the basil. Drizzle the top with extra-virgin olive oil and let the omelet sit for 5 minutes. Cut it into wedges and serve.