Wash the peppers, heat olive oil in a saucepan and fry the peppers all over until the skin blisters, a few dark spots won`t hurt. Arrange on a plate, sprinkle with fleur de sel and serve immediately.
This is a quickly prepared, tasty tapa that is eaten with patates braves, Serrano ham, Manchego, etc.
Since the peppers splash a lot when frying, it is advantageous to use a higher pot instead of a pan for frying.
The roast peppers can now be bought in some German supermarkets.
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