Basque-Style Tortilla With Tuna And Tapenade
From darbar 18 years ago
- 60 minutes to make
- Serves 6
Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.
Ingredients
- 2 medium-size red bell peppers shopping list
- 2 medium-size green bell peppers shopping list
- 3 tablespoons olive oil shopping list
- 2 medium onions, chopped shopping list
- 1 pound tomatoes, chopped shopping list
- 4 ounces 1/4-inch-thick slices shopping list
- black forest ham, cut into matchstick-size strips shopping list
- 3 garlic cloves, chopped shopping list
- 3 large fresh thyme sprigs shopping list
- 1 bay leaf shopping list
- 8 large eggs shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1 6-ounce can water-packed albacore tuna, drained, flaked shopping list
- 1/2 cup tapenade (olive paste) shopping list
How to make it
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop peppers. Set aside.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add tomatoes and next 4 ingredients. Reduce heat to medium-low; cover and simmer 25 minutes to blend flavors. Stir in roasted peppers. Increase heat and boil uncovered until juices evaporate, stirring often, about 5 minutes. Discard bay leaf and thyme sprigs.
- Preheat oven to 400°F. Whisk eggs, salt and pepper in bowl to blend. Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat. Add half of eggs; cook without stirring until edges begin to set, about 1 minute. Spread pepper mixture over. Sprinkle tuna over; spoon tapenade over. Pour remaining eggs over. Place in oven and bake until eggs are set, about 12 minutes.
- Run rubber spatula around sides of tortilla to loosen. Slide out onto platter. Serve warm or at room temperature.
firecapt
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