comoencasa

21-11-2013

Piquillo peppers filled with cream tortilla

Spread the basis of a suitable source for the oven with a drizzle of olive oil , placed on top of piquillo peppers , season with salt and sugar and bake at 200 ° C for 8-10 minutes.


Pocha Pica and onion in a pan with oil. Add chopped green pepper when pochadito add chopped potatoes . Season and cook for 10-15 minutes.


To make tortilla cream , tan eggs in a bowl , season and bat. Stir in potato , onion and bell pepper. Mix well and put everything in a pan with a little oil to make the omelet. Place in a bowl, crushed and allowed to warm . Enter tortilla cream in a pastry bag and fill the peppers . Caliéntalos in the oven for 2 minutes.


To make the green sauce , mince some sprigs of parsley and place them in a glass beater . Pour a stream of water , crushed and reserve. Chop garlic and dóralos in a pan with a little oil . Add flour and cook . Add white wine and parsley smoothie you had booked. Season and cook until thickened. Serve the green sauce in the bottom of a plate. Above Standing 3 per serving stuffed peppers and garnish the dish with a sprig of parsley.

INGREDIENTS

Pimientos del piquillo rellenos con crema de tortilla blanco
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