Piperada Sandwich Basque Omelette Recipes

PIPERADA SANDWICH (BASQUE OMELETTE)

Steps:

• Heat 4 T olive oil in a large heavy frying pan. Add the onions and cook over a gentle heat, stirring occasionally, for about 5 minutes till they are softened but not colored.
• Add the peppers, garlic and cayenne to the pan.
• Cook for another 5 minutes, stirring, then add the tomatoes, seasoning and oregano.
• Cook over moderate heat for 15-20 minutes till peppers are soft and most of the liquid has evaporated.
• Preheat oven to 400. Cut the bread in half lengthwise, trim off ends and cut into six equal pieces, brush with remaining olive oil.
• place bread on baking trays and bake for 8-10 minutes till crisp and just turning golden.
• Heat the butter in a pan till it bubbles, add eggs and cook, stirring, till softly scrambled.
• Turn off heat and stir in the pepper mixture.
• Divide evenly among the pieces of bread and sprinkle with basil, if using.
• Serve hot or warm.

PIPERADE ON CRUSTY BREAD

Steps:

• Heat the oil in a large pan and slowly cook the onion for 6-8 mins to soften.
• Meanwhile, peel the tomatoes: using a sharp knife, make a cross on the top and bottom of the tomatoes. Pour boiling water into a bowl, and carefully lower the tomatoes into the water. Prepare another bowl of very cold water. After about 30 secs, drain the tomatoes, then plunge them into the cold water. The skins should now slip off easily. Cut into quarters, deseed and roughly chop.
• Throw the peppers and garlic into the onion pan, give everything a good stir and cook, covered, over a low heat for 20 mins or so until the vegetables are really soft and sweet. Stir regularly so that they don't catch on the bottom of the pan. Add the tomatoes, a pinch of sugar and cook, uncovered, for 5 mins more. Season and stir in the vinegar and the basil. Allow to cool to room temperature, stir through the basil and taste to check the flavours again. You may want to add a dash more vinegar, or a pinch more sugar, depending on how sweet your vegetables are. Spoon onto the baguette slices and serve.

PIPERADE

Steps:

• Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
• In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
• Stir in tomatoes, sugar and piment d'Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.

SPANISH OMELETTE SANDWICH

Steps:

• Cook sausage over medium heat, breaking up into pieces with fork, about 5 minutes. Transfer to bowl with slotted spoon.
• Add onions and garlic to skillet. Cook until golden-brown, stirring frequently, about 4 minutes. Add peppers and oregano. Cook until peppers are tender, stirring occasionally, about 3 minutes. Add to sausage and gently stir in potato. (can be prepared 1 day ahead - cover and refrigerate).
• Preheat oven to 350 degrees F.
• Cut bread in half horizontally with long, serrated knife. Remove doughy center, leaving a 1 inch shell. Flatten shells lightly with rolling pin. Brush shells with 2 tblsps olive oil. Reassemble loaf and wrap with foil. Place in oven to warm.
• Beat eggs to blend in large bowl. Mix with sausage mixture and season to taste.
• Remove bread from oven.
• Preheat broiler.
• Heat remaining 1 tblsp oil in 8 inch non-stick skillet over medium heat. Add egg mixture and swirl with rubber spatula. Cook until bottom is light brown and eggs are slightly soft on top, about 5 minutes. Transfer omelette to broiler and cook until top is just set, about 2 minutes longer.
• Unwrap bread and slide omelette onto bottom half. Cover with top, cut into 6 wedges and serve. (this is good hot or cold).