Andalusian Tortilla with Pesto goes well with  "Château Castel des Maures"  rosé wines.

Preparation - 15 minutes, cooking time - 20 minutes. For four (4) servings: 1 green pepper, 1 red sweet pepper, 2 red onions, 2 tomatoes, olive oil, 10 eggs, 6 chopped basil leaves, 3 tablespoons of pesto, salt, ground pepper.

Clean and chop the peppers and onions. Remove skin and seeds from tomatoes, cut into small diced pieces. In a skillet over high heat, put 1 tablespoon of olive oil, chopped vegetables, tomatoes and cook for 10 minutes, stirring occasionally, without browning. Season to taste.

In a bowl, break eggs and beat omlette, season, add the sauteed vegetables, basil, stir and cook omelettes in small non-stick (if not, add a little oil) skillet individually a few minutes on each side. Gently turn them, put them on a serving plate, brush with pesto and serve warm.