A next-generation Galician red wine, produced in the DO Ribeira Sacra zone from the Mencía grape, offers the perfect freshness and acidity to accompany both the omelet and the peppers.
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Omelett and Padrón Pepper Sandwich
Preparation
Cut the baguette into two halves lengthways. Wash the peppers carefully and pat them dry. Heat 30 ml / 1.1 oz of the Spanish olive oil in a frying pan. Fry the peppers until they turn golden. Take them out of the pan and place them on a plate covered with kitchen paper. Keep the peppers warm. Break the eggs into a basin and beat them lightly. Add a seasoning of salt and freshly ground black pepper. Heat 15ml of Spanish olive oil in a frying pan. Pour in the eggs and shake the pan to spread them out evenly. Take a spoon or fork and draw the edges of the omelet towards the centre allowing the pools of liquid egg on the surface to run into the channels you have made. Continue doing this until the omelet is almost set but the surface is still soft and slightly liquid. When the omelet is ready, take the pan handle in one hand, tilt the pan onto the edge of a plate, and with a fork or spoon in the other hand, flip the edge of the omelet over to the centre. Then let it fold over again as you turn it out of the pan. Place the warm omelet on one of the baguette halves and spread the peppers evenly on top. Complete the sandwich by placing the other half of the baguette on top.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 570
Energy (kJ): 2,387
Protein (g): 20.5
Fat (g): 33.3
Carbohydrates (g): 47.1
Fibre (g): 2.0
Iron (mg): 3.7
Vitamin D (µg): 2.0
Vitamin B12 (µg): 2.8
Information provided by: The Spanish Nutrition Foundation (FEN)
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Wine match