And I adore having a plate of this lovely on hand for a quick bite. Italy, Spain or Greece, the love for olive oil runs deep and so it should come as no surprise that all great things begin with copious amounts of stuff.
If your trainer is anything like mine (I'm thinking of you - Natalie!) and expects you to eats measured spoons and not cups of the stuff then take heart in the fact that all most all of the olive oil is sieved off and reserved for a future meal Yippee! Though I would reserve this for a cheat day...just saying.
But this story isn't all about the olive oil. It s about sauteed garlic, onions, green bell peppers and potatoes cut up into little cubes and turned a little crispy in olive oil. And most of all its about the eggs.
If it weren't for Pino Rosa from the Canary Islands and a chance friendship that started in a first class compartment of a train on the from Varanasi, 23 years ago, I probably wouldn't have been making this dish for so long.
Having loved it for so long, it was only a matter of time I brought it to you.
There are many many versions of this classic. Some mediocre and some worse. This isn't one of them. I think you'll love this one and with a few added tips in this recipe, you won't have to worry about flipping the pan and all that either.
Give it a go, folks!