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Omelette Pipérade, a recipe from the South-West

Omelette Pipérade, a recipe from the South-West


Omelette piperade, the South-West on the plate

True to our habit, we visit a regional recipe here. A recipe from the southwest where the cultivation of peppers is widespread in vegetable gardens. It is also an easy recipe where cooking time - slow cooking, over low heat - is a factor in its success. Simple, inexpensive, organic ingredients from the vegetable garden, cultivated with love and cooked just as much with the love of the product and the desire to please!

Recipe type:

• Dish

Number of persons :

• Recipe for 4 pers.

Preparation time for the piperade omelet:

• 15 min.

Break :

• –

Cooking time :

• 1 hour min.

Ingredients for the piperade omelet recipe:

• Red Onions: 2
• Green peppers: 4
• Red peppers: 4
• Tomatoes (ripe): 1 kg
• Garlic: 2 cloves
• Olive oil: 2 tbsp
• Eggs: 5
• Salt
• freshly ground pepper

Utensils needed for the recipe:

• 1 casserole dish with lid
• 1 saucepan
• 1 salad bowl
• 1 cutting board
• 1 wooden spoon
• 1 large knife
• 1 landing net

Preparation of the ingredients for the piperade omelet:

• Wash all vegetables well.
• Peel and slice the red onions.
• Cut the peppers lengthwise and seed them.
• Prepare the peppers, remove the white flesh and seeds and cut lengthwise.
• Peel the garlic cloves and finely chop them.

Scoop and prepare the tomatoes:

• Incise them at the base, crosswise.
• Immerse them in boiling water for 30s - 1mn Max.
• Take them out and peel them from the incisions.
• Cut them into very coarse and set aside.

Cooking the piperade omelet:

Cooking vegetables:

• In the casserole, add olive oil, and heat over low heat.
• Add the onions to make them “melt” for 5 minutes…
• Add the chopped garlic, peppers, peppers, stir for 2 - 3 minutes
• Add the peeled and crushed tomatoes,
• Salt and pepper and turn up the heat to remove the water from the tomatoes (called water from vegetation).
• Lower the heat to low and cover the casserole dish for 45 minutes, stir regularly.

Add eggs:

• Break the eggs into the bowl.
• Beat them in an omelet… Not too much anyway.
• Add the eggs to the vegetables and stir constantly until they harden ...

It's ready, bon appétit!

A word from the amateur cook:
In the southwest you grow beautiful sweet peppers. In good shops you will also find beautiful peppers for a more delicate recipe that is easier for children to enjoy. If cooking the peppers doesn't inspire you… You can swap the peppers for green peppers.

summary

Recipe name

Piperade omelet

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15 typical dishes from the South West

The entrance is done. The eyes shine, the forks quiver and the scents invade the kitchen, it's time to seduce Southwest with a real dish from there! Beef or chicken, quail or pibals, pie or pan-fried, the menu is a dream just to state it. We let you imagine when the scents of the countryside start to invade the dining room, windows on the Landes or the Périgord, to name a few ... Serve and enjoy, the cuisine of the South-West takes care of everything!

Discover all our recipes from the South-West, they are worth the detour!

In the Southwest, when it comes time for the dish, it is also often the time for meat. The farm is never far away, tradition stands out with a Bordeaux chicken or Bordeaux entrecôtes. Further south, we prefer a beef stew with peppers. Further west, a pot-au-feu accompanied by its Périgord mique. Whatever happens, we don't forget the poultry livers, cooked grandma-style in a forest pan, or in a must-have chicken liver pie!

No, no one has forgotten it, when we talk about Southwestern cuisine, it is difficult to ignore duck, both in meat and in foie gras… The recipes have not forgotten it, all the more reason to test the Duck breasts flambéed with cognac, apples and apricots, the duck confit crumble or the classic Périgord duck confit! On the foie gras side? Make a no-fault with adorable quail stuffed with foie gras, or reconcile the two camps by cooking the skewers of duck aiguillette with foie gras!

As for the little gourmets who are struggling to finish their plate, or the big gourmets who always want more, opt for smart dishes to serve alone or as an accompaniment. Easy and tasty, a tailor-made solution for sautéed potatoes with duck fat or a South-West style potato salad. For those who do not prefer to dare the pibales of Bordeaux, or the irresistible risotto with porcini mushrooms and truffles, the black gold of the South-West!


South South West

Béarnaise piperade

On August 15, the Piperadère will be held, as it does every year on this date. from Salies-de-Béarn.

With a little luck, we will attend this great party which will see the coronation of the King of the piperade after a competition bringing together dozens of costumed participants. Perhaps we will even have a place at the final banquet of 800 seats during which the dishes prepared throughout the day will be tasted, suitably accommodated with salt from Salies.

If the trip is organized, we will not miss the folk espadrille world championship under any circumstances. (this one would bring back many memories to my mom and my sister ...) nor the picturesque parade of pots which will precede the dinner and the award ceremony.

Here is a program of festivities that makes you dream!

In any case, we will take the opportunity to bring back a large quantity of sweet peppers. premises, which cannot be found in Paris.

Thin and elongated in shape, this traditionally grown pepper, a cousin of the sweet pepper from the Basque Country, can be green or red but is not at all spicy.

It is essential for the preparation of a good piperade, which is a seasonal dish requiring ripe tomatoes as well as Espelette pepper. (powdered or minced if sold whole in a string).

Out of season and outside its scope of production, sweet peppers are sometimes substituted in recipes by green or red peppers, which - it must be said - constitutes heresy in the eyes of purists.

We will then prefer to use sweet pepper that we have taken care to freeze since it seems that this pepper freezes very well as long as it is cooked beforehand.

The other ingredients that can be avoided in the recipe are onions, eggs and Bayonne ham., which make this piperade a very complete meal, with local colors.

Appointment is made for a formal photo report at the end of the party, while waiting for the Garburade by Oloron Sainte-Marie, world championship of garbure which will be held the first weekend of September… another celebration in perspective !!

Béarn des Gaves Tourist Office: http://www.tourisme-bearn-gaves.fr/

Ingredients for 4 persons

- 6 ripe red tomatoes (or 4 large beef heart type)

- 3 sweet country peppers (failing that, 1 green pepper)

- 4 tbsp. olive oil (for a local touch, you can use duck fat instead)

- a little thyme, 3 bay leaves, pepper, salt

- powdered Espelette pepper (or 1 whole Espelette pepper that will be cooked with the sweet peppers)

- 4 slices of Bayonne ham

Boil some water in a saucepan and boil the tomatoes for 1 minute. Take them out of the water, then peel and seed them. Then cut them into large pieces. Reserve.

Peel and finely chop the onions.

Peel, degerm and crush the garlic cloves.

Cut the sweet peppers (or the pepper, if applicable, the whole Espelette pepper) lengthwise, remove the seeds and then cut them into 2 to 3cm pieces.

Heat 3 tbsp. duck oil or fat in a cast iron pot or large sauté pan. Sweat the onions for about 5 minutes, until they turn golden brown.

Add the garlic and sweet peppers and cook gently for 10 minutes.

Add the tomatoes, thyme, bay leaves, pepper and a little salt (Bayonne ham will already contain a lot).

Cover and simmer over low heat for 40 to 50 minutes.

After 30 minutes, taste and adjust the seasoning (do not hesitate to add a little powdered sugar if you find the preparation too acidic).

The piperade is ready when the tomatoes have given up all their water.

Sprinkle with a tsp. powdered Espelette pepper at the end of cooking (if you have not already used whole pepper at the beginning of the recipe).

Remove the bay leaves and thyme sprigs.

Heat 1 tbsp. of oil or fat in a skillet.

Beat the eggs in a bowl, salt them lightly and pepper them, pour them into the pan.

Cook them over low heat for 5 minutes, stirring them constantly with a spatula or a wooden spoon so that they do not stick.

Add the creamy eggs to the vegetable mixture. Mix well.

In a frying pan, brown the slices of Parma ham, whole or in strips.


The piperade

Ingredients for 6 people:
- 12 mild green peppers
- 8 ripe tomatoes
- 3 peppers
- 2 onions
- 3 cloves of garlic
- 6 eggs
- 1 sprig of thyme
- 2 bay leaves
- 1 hot Espelette pepper
- 1 piece of sugar
- 2 tablespoons of oil
- salt

Cooking: 30 minutes

Peel and mince the onions, seed the peppers and peppers. Detail the onions and peppers.

Heat the oil in a casserole dish, y brown the onions. When they are done, add the chillies and peppers.

Well stir and cover. When the vegetables are melted, add the peeled, seeded and diced tomatoes, chopped garlic and herbs.

Sweeten, salt and add the Espelette pepper.

Simmer gently for 25 minutes with the casserole dish open.

Beat the eggs into an omelet and incorporate them into the piperade. Continue cooking for another 5 minutes, stirring with a wooden spoon.

Serve with pan-fried slices of ham.

A recipe to discover in the book "Knowing the cuisine of the Pyrenees" by Francine Claustres published by Editions Sud Ouest. Photos by Claude Prigent.


The Basque piperade

The piperade, this specialty of Pays Basque is nothing but one Omelette with Peppers and tomatoes flavored with a little garlic just like Southwestern cuisine.

To take 3 beautiful green peppers, roast them on the grill or in a very hot oven and then peel them, divide them in half and remove the seeds from the inside, then finely chop these peppers, which are sweet peppers.

Peel 3 tomatoes, empty them and cut them into quarters and sauté them with a little hot oil add the peppers, a grain ofcrushed garlic, then pour everything into the beaten eggs and make the omelet not in butter, but in oil and instead of folding and rolling it, it must be made flat, that is to say that once cooked or almost, you have to sauté it in the pan like a pancake and cook the other side of this Omelette should not be too runny.

Slide it onto the hot dish and serve The Basque piperade


Video: How to Make Basque Piperade with Creamy Scrambled Eggs