Black pudding and leek omelettes with garlicky piquillo peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Blood Sausage onion variety, casing removed 200 g
- Onion peeled 250 g
- Leek 2, trimmed 200 g
- Piquillo peppers 16, drained 320 g
- Garlic 2 cloves 6 g
- Extra virgin olive oil 15 g vegetables, 15 g peppers and 5 g omelettes 35 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Thinly slice the onion and leeks. Heat 15 g oil and cook them with the salt over a medium-low heat for 20 minutes, stirring until tender. Add the crumbled black pudding and cook for 6–8 minutes until piping hot and cooked according to the manufacturer’s instructions.
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In another pan, warm 15 g oil with the sliced garlic. Once fragrant, add the drained piquillo peppers and cook over a low heat for 12–15 minutes, turning halfway.
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Beat the eggs and combine with the slightly cooled filling. Divide into four portions and cook four omelettes using the remaining 5 g oil, for 2–3 minutes per side over a medium-low heat, until no liquid egg remains in the centre.
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Serve one omelette and four peppers per person. Spoon over the garlic from the pan and finish with the parsley.
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