This is an old dish and a simple one. There is no set
recipe, and it varies from place to place, but it always contains eggs, jamon
and/or chorizo and vegetables. In fact it can be a useful way to use up
leftovers. The term “a la flamenca” is thought to refer to the dish’s bright
colour, and it is tasty, hearty and nutritious.
Ingredients:
Chorizo/morcilla Jamon Serrano peas/asparagus
Potato (optional) tomato onion
Pimientos red and green garlic eggs pimenton, herbs
Method:
Fry the onion, garlic, potato and peppers till nearly ready,
add grated tomato, peas/asparagus, pimento (paprika), herbs and any seasoning
and fry in for a few minutes. Put a tablespoon of olive oil into a cazuela (a
shallow earthenware ovenproof dish – see picture), add the mixture, add 2-3
slices of jamon Serrano and/or a few slices of chorizo/morcilla (morcilla is
black pudding) and crack an egg or two over the top. Bake in the oven till the
egg is cooked the way you want it – preferably leaving it a bit runny. Enjoy
with a glass of dry Amontillado/Oloroso/Palo Cortado.
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| Picture: laalacenadelaabuela |
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