A Galician tapas plate of small green peppers blistered in olive oil and finished with flaky salt.
5 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the Padron peppers and dry them completely, so water does not splatter in the pan.
Heat the olive oil in a wide pan over medium-high heat for 2 minutes.
Add the peppers in a single layer and fry for 6 minutes, shaking the pan, until blistered.
Sprinkle with coarse salt before the peppers collapse and serve immediately for eating by the stems.
💡 Tip: Cook the peppers in a single layer and remove them once the skins blister.
🍽️ Serving suggestion: Serve hot as a tapas plate.
~110
kcal calories
2
g protein
8
g carbs
8
g fat
0g
Sugar
0g
Fiber
0.1mg
Sodium
1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (33%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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