300 g of smoked red pepper, sliced into thin strips
1 large onion (150 g), sliced into thin strips
3 tablespoons of oil
2 large tomatoes (340 g), peeled and seeded, diced
1 tablespoon of salt
4 slices of ham (160 g)
8 quail eggs, cooked and diced
6 black olives, pitted and sliced
300 g of smoked red pepper, sliced into thin strips
1 large onion (150 g), sliced into thin strips
3 tablespoons of oil
2 large tomatoes (340 g), peeled and seeded, diced
1 tablespoon of salt
4 slices of ham (160 g)
8 quail eggs, cooked and diced
6 black olives, pitted and sliced
In a large frying pan, over high heat, combine the smoked red pepper, onion, oil, tomato, and salt
Cook, stirring constantly with a wooden spoon, until the mixture starts to simmer (approximately 2 minutes)
Reduce the heat to medium, cover the frying pan, and cook, stirring occasionally, until the tomato starts to break down (about 10 minutes). Reserve
Cut the ham slices in half and distribute the reserved mixture over the lower halves
Top with quail eggs and black olives
Cover with the remaining ham slices
Serve immediately
Calorie count: 580 per serving.
