Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Ingredients (serves 4):
300g of canned piquillo peppers
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.