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Spanish Omelet 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. Ingredients 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 Salt 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 Directions
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