Heuvos Revueltos, Pimientos Asados y Patatas (Scrambled egg, roasted peppers and potatoes)
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.
© 2003-2008 Decanter Wines Limited, Leatherhead, Surrey
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