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Mille-feuilles of omelette with piquillos

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 20 minutes
 
Ingredients (serves 4):

    300g of canned piquillo peppers
    5 eggs
    Parsley leaves
    Cocktail sticks

Method:

Break the eggs, season them then make 4 thin, flat omelettes.

Cut the piquillos in two then remove the seeds. Place some piquillos one next to the other on an omelette then place a second omelette on top, then place some piquillos again and so on to obtain 3 layers of piquillos and 4 layers of omelette.

Fry the parsley leaves.

Cut the mille-feuilles into rectangles of 3cm x 2cm, skewer each one with a cocktail stick then garnish with the fried parsley.
Advice: Recipe created by Guy Martin.

User comments

 
another free recipe every day






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