Spanish Open-Faced Omelet

Recipe courtesy Wolfgang Puck, 2003

Show: Wolfgang Puck's Cooking ClassEpisode: All About Eggs

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
15 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: 5 min
Cook: 15 min
Total:: 35 min

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Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup small diced red peppers
2 tablespoons small diced yellow peppers
1/4 cup small diced green peppers
Salt and freshly ground black pepper
1/4 cup peeled, seeded, and small diced tomatoes
8 large eggs
1/4 cup pitted black olives
3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
6 leaves basil, chiffonade

Directions

Preheat the oven to 400 degrees F.

Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.

Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.

Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.

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Comments & Reviews

recipe Spanish Open-Faced Omelet
Brenda San Angelo, TX 07-30-2007
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It was a party in my mouth!
Rated: 5 stars out of 5

Oh my gosh ya'll...this recipe was so easy and SO tasty! This is coming from a serious bell pepper lover. I made it as... directed but omitted the olives. It rises in the oven, so it came out almost like a cake. The flavor from the ham drizzles down and flavors the eggs nicely. I used cast iron and it really made a big difference. After it came from the oven, I cut it up like a pizza...I can't remember if that is how he served it or not, but it came out great that way. I made toast with this dish, but really nothing else is needed - it has so much flavor already! In conclusion, it was a party in my mouth...I loved it.Read more
recipe Spanish Open-Faced Omelet
Anonymous 05-14-2006
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very yummy
Rated: 4 stars out of 5

this omelet was very good -- and i don't usually eat eggs. it smelled great, and the combination of flavors was yummy. i... didn't put it in the oven, though, because i don't have a cast iron skillet. so i attempted to flip it which is very difficult with all of those ingredients (if you don't grease up the pan). so even though it didn't look that pretty in the end, it tasted great!Read more
recipe Spanish Open-Faced Omelet
KEVIN Midwest City, OK 07-29-2004
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Tasty, needed more spice
Rated: 4 stars out of 5

My son loved it! Better than Quiche. I think it needed some more spice, like hot sauce. We served it with hash brown... potatoes, which added a nice touch.Read more
recipe Spanish Open-Faced Omelet
Anonymous 07-29-2004
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Spanish Open Faced Omelet
Rated: 5 stars out of 5

This is the great. Thanks for the recipe.
recipe Spanish Open-Faced Omelet
SELMA Trujillo Alto, PR 07-25-2004
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Great & easy Omelet
Rated: 5 stars out of 5

It was 8:00am and I was watching the show. That omelet look so easy and delicios that I have to make rigth away. I was lucky... that I have all the ingredients. It really was so easy and perfect.Read more