AT A GLANCE
Traditionally this dish is found in Spanish omelette form (frittata-style) or with the eggs scrambled through the capsicums. If you want to save on washing up, use one pan - it may look less appealing, but the flavour is awesome as the eggs soak up all the capsicum juices as they set.
|01||Cook capsicum over a gas flame, turning occasionally, until skin is blackened and blistered (5-10 minutes; see note). Transfer to a heatproof bowl, cover with plastic wrap and stand until capsicum cools and softens (20-30 minutes). Peel capsicum and remove seeds, then cut into 1cm strips and set aside.|
|02||Heat 80ml extra-virgin olive oil in a frying pan over medium-high heat, add onion, jamón and garlic and sauté until onion is golden (10-15 minutes). Add tomato and stir occasionally until thick (15-20 minutes), then stir through capsicum and cook to warm through (5 minutes). Keep warm.|
|03||Meanwhile, preheat a char-grill pan over high heat. Brush bread with extra-virgin olive oil and grill until golden (1-2 minutes each side). Rub with cut side of garlic and set aside.|
|04||Whisk eggs in a bowl and season to taste. Heat remaining oil in a frying pan over medium heat, add eggs and stir gently until just set and scrambled (2-3 minutes). Transfer to a plate, spoon capsicum mixture over, scatter with chilli and parsley to taste and serve hot with char-grilled bread to the side.|
Note If you don't have a gas burner, brush capsicums with oil and roast at 200C on a baking tray, turning occasionally, until golden (15-20 minutes).