The passage of time and new tastes, customs and products have placed this popular tapa into the limbo of oblivion, although, of course, it can still be enjoyed in many establishments. A simple and tasty tapa, colorful and cheerful (hence its name, a la flamenca), the Sevillian huevos a la flamenca are presented and eaten as a tapa or ración, depending on the customer. It is one of the most endearing and appetizing dishes in Sevillian culinary history.
- 4 fresh eggs, two per person or tapa
- 100 gr peas, lightly cooked
- 1 bell pepper, strips
- 1 good clove garlic, minced
- 1 small onion or spring onion, chopped
- 1 medium potato
- 2 good slices of serrano ham
- 5 or 6 slices of Spanish chorizo
- 200 gr tomato sauce (homemade or ½ can fried tomato sauce)
- Olive oil
- White and black pepper
- Optional, to taste: green beans, green asparagus, garlic…
Peel and slice the potato. Fry in a frying pan with olive oil. Reserve.
Poach the onion and garlic in a clay pot (which will go in the oven), add the peas, salt to taste, and sauté and add the tomato. Here, you can add some of the “optional” ingredients. Sauté well for about three minutes over low heat.
Place the (small) potato slices, the chorizo and the ham slices, crack the eggs over everything and add a dash of olive oil.
Place the pan in the oven for 4 or 5 minutes at 200 degrees. Divide into portions (2 persons, two casserole dishes) and its ready. Serve hot.