Cuban Egg Dish – Revoltillo

For the Cuban egg dish Revoltillo, peel young onion, wash and cut into fine rings. Wash and dry bell bell pepper, cut in half, remove seeds and chop.

Remove the skin from the tomato, remove the seeds and the core and dice. Defrost frozen peas and drain. Crack eggs into a bowl, season with salt and pepper and whisk. Stir in parsley.

Heat vegetable oil in a skillet and sauté onion rings and bell bell pepper. Add tomato and peas and fry for 2 minutes, turning. Add chili pepper and fry the whole thing for another 1 minute.

Pour eggs into the pan and let them set, pushing them together with a wooden spatula and turning them over and over again. Arrange the egg dish on warmed plates and serve sprinkled with parsley.

Serve with farmhouse bread or baguette and green salad.

Preparation Tip:

The Cuban egg dish - Revoltillo is a quickly prepared and very tasty dish for any time of day, as a snack or for in between. It also goes wonderfully with fried or parsley potatoes, yogurt-garlic dip.

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