|
| |
Scrambled Eggs With Tomatoes And Peas
(Revoltillo)
|
|
|
| What You Need: |
|
|
|
˝ cup fresh green peas (about ˝ pound in the shells) or ˝ cup frozen green peas, thoroughly defrosted
3 tablespoons butter
1 cup finely chopped onions
1 cup finely chopped green peppers
3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained canned tomatoes
2 tablespoons finely chopped fresh parsley
6 eggs
1 teaspoon salt
Freshly ground black pepper
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Drop the peas into enough lightly salted boiling water to cover them completely and boil slowly, uncovered, for 5 to 10 minutes, until they are tender but still intact. Drain the peas in a sieve and set them aside. (Frozen peas need only to be thoroughly defrosted and drained.)
|
2. In a heavy 10- to 12-inch skillet, melt 3 tablespoons of butter over moderate heat. When the foam begins to subside, drop in the onions and peppers and, stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown. Watch carefully for any signs of burning and regulate the heat accordingly.
|
3. Add the tomatoes, peas and parsley and, still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon.
|
4. Working quickly, beat the eggs, salt and a few grindings of pepper with a fork or whisk until they are well blended. Pour the eggs into the tomato mixture and, stirring constantly, cook until the eggs begin to form soft, creamy curds. Don't let them overcook. Serve at once, from a heated platter or individual serving plates.
|
|
|
|
|
|
|
|
