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Open-Faced Omelet With Peppers, Tomatoes And Ham
(Piperade)
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| What You Need: |
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¼ cup olive oil
½ cup finely chopped onions or scallions
1 small garlic clove, finely chopped
2 small green peppers, seeded and cut in 1- by ½-inch strips (about ¾ cup)
1 pound firm, ripe tomatoes, peeled, seeded and coarsely chopped (about 1½ cups)
2 teaspoons finely chopped fresh basil or 1 teaspoon dried basil, crumbled
1/8 teaspoon Tabasco
1 tablespoon olive oil
1 tablespoon butter
¼ pound smoked cooked ham cut in 1- by ½-inch julienne strips (about 1 cup)
6 to 8 eggs, lightly beaten
Salt
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, heat ¼ cup of oil. When the oil is very hot, stir in the onions and garlic, and cook over moderate heat, stirring frequently, for 5 minutes, or until they are soft but not browned. Stir in the green-pepper strips and cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are barely tender.
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2. Drain the tomatoes and stir them into the skillet along with the basil and Tabasco. Increase the heat and cook, stirring constantly, for 2 or 3 minutes or until most of the liquid has evaporated. Cover the skillet lightly to keep the piperade mixture warm and set aside.
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3. In an 8-inch serving skillet or a shallow, flameproof serving dish, heat 1 tablespoon each of oil and butter. When the foam subsides, stir in the ham and cook over moderate heat for a few minutes to warm it through. Remove the ham with a slotted spoon and drain it on paper towels.
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4. Remove the skillet from the heat and let the fat cool to lukewarm. In a small bowl, beat the eggs with a fork or whisk until they are well blended, then season with salt and pepper. Return the skillet to low heat and pour in the eggs. Stirring with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds.
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5. Gently spread the warm piperade mixture over them, mixing some of the vegetables into the eggs.Scatter the ham on top, sprinkle with parsley, and serve at once.
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