John Myers
Ingredients for 4 servings:
- 250 g noodles (vermicelli)
- 1 red bell pepper(s)
- 100 g ham, raw
- 1 tbsp butter
- 6 eggs
- 100 ml cream
- 1 tsp salt
- Pepper, black from the mill
- 2 tomatoes
- 1 tbsp parsley, chopped
- Parmesan, freshly grated
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
tastes good hot and cold
Cook the vermicelli in salted water. Melt the butter in a large, shallow pan and fry the finely diced ham, followed by the finely diced bell pepper. Add the pasta, mix well with the bell pepper and ham, and fry briefly. Whisk the eggs with the cream, salt, and pepper and pour over the pasta. Cover the pan, reduce the heat, and let the tortilla set for about 10-15 minutes. Then turn it over: I place a porcelain cake plate (or you can use a sufficiently large, preferably flat pot lid), hold it firmly, and flip the whole thing over with a flourish. Then slide the tortilla back into the pan and cook for another 5 minutes. Meanwhile, slice the tomatoes and arrange them decoratively on the tortilla. Sprinkle with parsley and Parmesan cheese and serve from the pan.
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