Heuvos Revueltos, Pimientos Asados y Patatas (Scrambled egg, roasted peppers and potatoes)
Serves 4 people
This tapas was served along with our wines at RAC Club Spanish Gourmet Dinner, 18th March 2004.
For the scrambled egg, etc:
200ml virgin olive oil
600g large potatoes
100g onion, sliced very thinly
6 cloves of garlic
200g cristal peppers (try using sweet red peppers if unable to get cristal peppers)
4 eggs
For the mayonnaise:
2 whole eggs
1 teaspoon salt
1 heaped teaspoon mustard powder
1 clove of garlic
275ml groundnut oil
White wine vinegar
Fresh black pepper
To make the scrambled egg, etc:
Slice the potatoes into rounds approximately 5mm wide and place in a pan with half the olive oil, three cloves of garlic and the onion. Place over a very low heat until caramelized.
Roast the peppers under the grill until blackened. Place in a bowl, cover and leave until cool enough to handle. Remove the skin and seeds then cut into very thin strips. Place in a bowl with the remaining oil and three cloves of garlic.
When the potatoes are cooked and you are ready to serve, break the eggs into a small bowl and beat the eggs together with a little seasoning. Lightly scramble the eggs in a small frying pan.
To serve, use a metal ring approximately 15cm in diameter, assemble alternate layers of potato, scrambled egg and peppers, finishing with a layer of peppers. Place the timbale in the center of each plate and garnish with slivers of garlic and chopped chives. To garnish, place a corn chip on each timbale and drizzle some very thin mayonnaise over the plate.
To make the mayonnaise:
Place two whole eggs in a food processor or liquidizer and blend with the mustard, salt, pepper and garlic. With the motor still running, pour in all the oil in a steady stream. Taste and add the vinegar at the end.
Source: Adapted by Maria José Sevilla, Director Foods From Spain at the Spanish Embassy from ‘La Creatividad en la Cocina Vasca’ by José Luis Barrena.
This tapas was served along with our wines at RAC Club Spanish Gourmet Dinner, 18th March 2004.
For the scrambled egg, etc:
200ml virgin olive oil
600g large potatoes
100g onion, sliced very thinly
6 cloves of garlic
200g cristal peppers (try using sweet red peppers if unable to get cristal peppers)
4 eggs
For the mayonnaise:
2 whole eggs
1 teaspoon salt
1 heaped teaspoon mustard powder
1 clove of garlic
275ml groundnut oil
White wine vinegar
Fresh black pepper
To make the scrambled egg, etc:
Slice the potatoes into rounds approximately 5mm wide and place in a pan with half the olive oil, three cloves of garlic and the onion. Place over a very low heat until caramelized.
Roast the peppers under the grill until blackened. Place in a bowl, cover and leave until cool enough to handle. Remove the skin and seeds then cut into very thin strips. Place in a bowl with the remaining oil and three cloves of garlic.
When the potatoes are cooked and you are ready to serve, break the eggs into a small bowl and beat the eggs together with a little seasoning. Lightly scramble the eggs in a small frying pan.
To serve, use a metal ring approximately 15cm in diameter, assemble alternate layers of potato, scrambled egg and peppers, finishing with a layer of peppers. Place the timbale in the center of each plate and garnish with slivers of garlic and chopped chives. To garnish, place a corn chip on each timbale and drizzle some very thin mayonnaise over the plate.
To make the mayonnaise:
Place two whole eggs in a food processor or liquidizer and blend with the mustard, salt, pepper and garlic. With the motor still running, pour in all the oil in a steady stream. Taste and add the vinegar at the end.
Source: Adapted by Maria José Sevilla, Director Foods From Spain at the Spanish Embassy from ‘La Creatividad en la Cocina Vasca’ by José Luis Barrena.