Servings:
4
Prep time:
25
Cooking time:
40
INGREDIENTS
- -6 eggs
- -2 red bell peppers
- -400g tomato pulp
- -4 bay leaves
- -1 mint sprig
- -extra virgin olive oil
- -salt
- -8 slices of bread
INSTRUCTIONS
- Mince the onion and sautè it on a low heat with 2-3 tablespoons oil for 10 minutes. Afterwards, add the chopped tomatoes, a glass of water, a pinch of salt and the bay leaves. Continue simmering for about 20 minutes with the lid on, and add more water if needed.
- Beat the eggs with a whisk and a pinch of salt, then incorporate most of the minced mint. (keep a few leaves for later, as a decoration).
- In a wide pan, heat 3 tablespoons oil, pour the eggs, cover with a lid and, on a low heath, cook the omelette, flipping it once. Cook for a total of 10 minutes.
- Slice the omelette and serve it with the peppers and a slice of toasted bread, decorating with a few mint leaves.
