100g of Padron Peppers.

Recipe 1: Classic Blistered Padron Peppers

Utensils:

Cast iron skillet
Tongs
Serving plate

Ingredients:

200g Padron peppers
1 tbsp olive oil
Flaky sea salt

Instructions:

Heat a cast iron skillet over high heat.
Add olive oil and Padron peppers to the pan.
Cook for 5-7 minutes, turning occasionally with tongs, until the peppers are blistered and tender.
Transfer to a serving plate and sprinkle generously with flaky sea salt.
Serve immediately as a snack or appetiser.

Recipe 2: Padron Pepper and Potato Frittata

Utensils:

Large frying pan
Whisk
Knife and cutting board
Oven-safe dish

Ingredients:

6 Padron peppers, chopped
4 large eggs
1 small potato, thinly sliced
1/2 onion, diced
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil

Instructions:

Preheat the oven to 180°C.
Heat olive oil in a frying pan and sauté the potato slices and onion until tender.
Add chopped Padron peppers and smoked paprika, cooking for another 3-4 minutes.
In a bowl, whisk the eggs, seasoning with salt and pepper.
Pour the eggs into the pan over the vegetables, cooking for 2 minutes on the stovetop.
Transfer the pan to the oven and bake for 10-12 minutes until the frittata is set.
Slice and serve warm.