Piperada Sandwich Basque Omelette
Packed with vibrant Mediterranean flavors, the Piperada Sandwich Basque Omelette is a delightful fusion of rustic charm and hearty comfort. This traditional Basque-inspired recipe combines a luscious piperade—a medley of sautéed onions, bell peppers, garlic, and fresh tomatoes seasoned with smoky paprika—folded into gently cooked eggs for a soft, savory omelette. Served warm atop crusty baguette slices or sandwich rolls, these sandwiches are perfectly toasted and optionally buttered for an extra touch of indulgence. Ideal for brunch, lunch, or a quick dinner, this versatile dish is ready in just 40 minutes and can be garnished with fresh parsley for a pop of color. Bursting with wholesome ingredients and bold spices, this Piperada Sandwich is a must-try for fans of Mediterranean cuisine and creative sandwich recipes.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 2 Garlic cloves
- 2 medium Fresh tomatoes
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 large Eggs
- 2 Baguette or crusty sandwich rolls
- 1 tablespoon Butter
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Peel and thinly slice the onion. Deseed and thinly slice the red and green bell peppers.
Add the onion and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened.
Mince the garlic and dice the tomatoes.
Add the garlic to the skillet and sauté for another 1 minute until fragrant.
Stir in the diced tomatoes, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and resembles a chunky sauce.
In a small bowl, crack the eggs and whisk them until blended.
Reduce the heat to low and pour the beaten eggs evenly over the vegetable mixture in the skillet. Cook for about 5 minutes, gently stirring occasionally, until the eggs are just set.
Slice the baguette or sandwich rolls in half lengthwise and lightly toast them.
Spread a thin layer of butter on the inside of the toasted bread, if desired.
Spoon the piperade omelette mixture onto the bottom halves of the bread. Optionally, garnish with fresh parsley.
Close the sandwiches with the top halves of the bread, cut in half if needed, and serve warm.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 22.6 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1910 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
