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Black pudding and leek omelettes with garlicky piquillo peppers

Name: Black pudding and leek omelettes with garlicky piquillo peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Egg (8 medium, shelled); 200 g Blood Sausage (onion variety, casing removed); 250 g Onion (peeled); 200 g Leek (2, trimmed); 320 g Piquillo peppers (16, drained); 6 g Garlic (2 cloves); 35 g Extra virgin olive oil (15 g vegetables, 15 g peppers and 5 g omelettes); 4 g Parsley (chopped); 1 g Salt (or to taste)

Total time1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Blood Sausage.

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Individual leek, onion and black pudding omelettes, served with piquillo peppers gently cooked with garlic.

Jump to steps

20 minpreparation and possible waiting

40 mincooking

4servings

1.984 kcalwhole recipe

496 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

SautéingBoiling

Appliances

Frying panKitchen knife

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Egg 8 medium eggs 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

0 selected ingredients

Let’s get cooking

Method

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.
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.
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.
Serve one omelette and four peppers per person. Spoon over the garlic from the pan and finish with the parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.