Name: Frankfurter and red pepper tortilla
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 onion; 1 Romano pepper; 1 chilli pepper (optional); 4 frankfurters; 2 ripe tomatoes or a handful of cherry tomatoes; 3 slices of sundried-tomatoes from a jar (optional); 5 eggs, lightly beaten; sweet paprika; salt & pepper

Frankfurter and red pepper tortilla

9 Jun 2016

by Emese

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

During the summer in Hungary lecsó is one of most popular dishes, which is sautéed onion, pepper & tomatoes (similar to ratatouille). It's sometimes cooked with virsli (frankfurter) and/or beaten eggs are stirred into it at the end. The frankfurter version is very popular with families because kids just love it. However, it's not a very photogenic dish so I made it into an omelette - well, more like a Spanish-style tortilla.

Ingredients

1 onion
1 Romano pepper
1 chilli pepper (optional)
4 frankfurters
2 ripe tomatoes or a handful of cherry tomatoes
3 slices of sundried-tomatoes from a jar (optional)
5 eggs, lightly beaten
sweet paprika
salt & pepper

Instructions

Thinly slice the onion. Slice the pepper into rings. Roughly chop the tomatoes.
Heat a spoonful of vegetable oil in a frying pan, then gently sauté the onion and pepper for 5 minutes. Add the tomatoes (and chilli if used).
Cut the frankfurters into 1cm lengths, add these to the vegetables with a couple of pinches of paprika.
When the tomatoes have released their juices, pour in the beaten eggs, allowing the mix to spread out evenly.
Cook over low heat for about 10 minutes, until the egg sets. You can put a lid on for the top to cook through properly, or finish it off under the grill until the top is golden.
Serve with paprika (or chilli powder) sprinkled over it and with crusty bread on the side.

Tips

If you want to make lecsó the authentic way, you'll need 2-3 green Turkish-style peppers and a couple of more tomatoes.
Note: the lecsó will be (and should be) more saucy! Then just stir in the beaten eggs, and keep stirring until it looks similar to scrambled eggs (but a bit more juicy).
The lecsó can be served without eggs too.