Lucadea.com - Tag: frittata

31 December 202311 September 2024

Spanish tortilla with potatoes, onion and eggs, the recipe

La tortilla spagnola con patate, cipolla e uova, la ricetta

Spanish tortilla with potatoes, onion and eggs, the recipe.
One of the Spanish dishes that I like the most, after Galician octopus and jamon, is definitely the tortilla. Some time ago I prepared one, very good, to which however, compared to the original recipe, I added very little onion.

Ingredients

– 4-5 medium potatoes;
– 1 large onion;
– 4-5 eggs;
– Extra virgin olive oil;
– Salt;
– Pepper.

Preparation

Prepare the potatoes and onion: First, peel the potatoes and cut them into thin slices (about 1/8 inch thick) or dice them.
Also slice the onion into thin slices.
Fry the potatoes and onion: In a large, nonstick skillet, heat a generous amount of olive oil over medium-high heat and add the potato and onion slices to the hot pan. Cook the potatoes and onion over medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. They should be tender but not brown (this will take about 10-15 minutes).
Once the potatoes and onions are cooked, remove them from the oil using a colander or slotted spoon. Allow the excess oil to drain well.
Now prepare the eggs: In a bowl, beat the eggs; add a pinch of salt and pepper to taste and transfer the drained potatoes and onions to the bowl with the beaten eggs. Mix well so that the potatoes are covered by the egg.

Now it’s time to cook the tortilla: In a smaller non-stick skillet, heat a little olive oil over medium heat. Pour the egg, potato and onion mixture into the hot skillet and spread it out evenly. Cook over medium-low heat for about 5-7 minutes or until the bottom of the tortilla has set.
Flip and cook on the other side. (To flip the tortilla, use a lid or a flat plate. Place it over the pan and flip the tortilla firmly. The cooked side should now be on top.)
Return the skillet to the heat and cook the other side for another 5-7 minutes or until cooked through and golden brown.

Transfer the tortilla to a serving dish. You can serve it warm or at room temperature, cut into wedges or cubes.
Spanish tortilla is a versatile dish that can be enjoyed as an appetizer, snack or main course. Its creamy and tasty texture is loved by many. Enjoy!

Do you like this dish? Do you have any suggestions to improve this dish of mine?
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.

The Spanish tortilla with potatoes, onion and eggs, the recipe – La tortilla espagnole aux pommes de terre, oignons et œufs, la recette – La tortilla española con patatas, cebolla y huevos, la receta – A tortilha espanhola com batata, cebola e ovos, a receita – Die spanische Tortilla mit Kartoffeln, Zwiebeln und Eiern, das Rezept – Công thức làm bánh tortilla Tây Ban Nha với khoai tây, hành tây và trứng – 西班牙玉米饼配土豆、洋葱和鸡蛋，食谱 – ジャガイモ、玉ねぎ、卵が入ったスペインのトルティーヤ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

17 November 202217 July 2024

Vietnamese Cuisine: Tomato and Salmon Soup, the Recipe

Vietnamese Cuisine: Tomato and Salmon Soup with Omelette and Sautéed Vegetables, the recipe.

Tonight I cook three simple dishes to eat with white rice: a small omelette, sautéed vegetables with bacon and tomato and salmon soup.
I cook three dishes to eat with white rice because sometimes I don't have much time and I'm the only one in the family who eats Asian food; I cook a simple meal like the one I tell you about in this post using dry ingredients and just enough water...

Click vào đây để đọc bằng tiếng việt!
If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Tomato and Salmon Soup: In a pan put the olive oil and brown some non-aromatic onions, then add the tomatoes and cook briefly. Add water (as much as you need to fill your bowl) and cook until it starts to boil and then add the fish and seasoning to taste.
For flavor I add: fish sauce, powdered seasoning and some annatto seeds.
Once the water is boiling and we have added the salmon and seasonings we leave the heat on high for another three/five minutes and then it is ready. Add pepper and coriander to garnish.

For the omelette: I used an egg which I then seasoned with: shallots, fish sauce, powdered seasoning and a little ground pepper.
Beat the mixture with the egg so that the spices are completely dissolved and then fry the pan with the fried onions and garlic. Fry until golden brown and waiting for the omelette to become solid.

For the sautéed vegetables with bacon: I used pickled cabbage purchased from a Chinese grocery store in Chiavari, while I order the bacon (I like it with the rind) from my friend Paolo at the butcher's.
I cook the meat and cabbage separately and then add them once cooked.
First, fry the garlic and onions in oil until fragrant, then add the bacon and a few basil leaves. Cook until the meat is slightly firm, then add the pickled vegetables.
Cabbage, on the other hand, is often quite salty, so you need to wash it several times and, after washing, season it with the following ingredients: soy sauce, powdered seasoning and sugar. Wait for the seasoning to absorb evenly and then drain it; now add pepper and coriander as decoration.

It takes longer to read than to prepare!

Photo taken with Honor 20.

Tối nay tôi nấu 3 món đơn giản để ăn với cơm trắng, đó là: trứng chiên, rau cải muối xào thịt ba chỉ và canh cá hồi cà chua.
Trứng chiên, tôi dùng 1 quả trứng rồi nêm gia vị gồm có: hành lá, nước mắm, bột nêm, một xíu tiêu xay. Sau đó đánh đều hỗn hợp để gia vị tan hết trong trứng, rồi bắt chảo lên rán với hành tỏi phi và cho trứng đánh vào, rán cho vàng và chín là mang ra dùng.
Rau cải muối xào thịt ba chỉ: cải muối mua tại tiệm tạp hoá người Hoa ở Chiavari, ba chỉ còn phải đặt trước tại tiệm thịt. Đầu tiên cho dầu ăn vào rán tỏi hành cho thơm rồi cho ba chỉ vào, rán cho thịt hơi săn lại thì cho tiếp rau cải muối vào. Vì cải muối thường khá mặn, nên lúc rửa cần rửa nhiều lần và nêm gia vị cho thêm đường. Sau đó cho các gia vị sau vào: một xíu hạt nêm, nước tương (soyal sauce), bột ngọt và đường. Nêm lại vừa ăn là được. Đợi gia vị thấm đều thì nhấc ra cho thêm tiêu và
rau hành ngò trang trí.
Canh cà chua và cá hồi: Cho dầu oliu vào chảo và xào một ít hành phi thơm, sau đó cho cà chua vào xào sơ qua. Rồi cho lượng nước vừa đủ ăn, đến khi nước bắt đầu sôi thì cho cá vào, nêm gia vị vừa ăn, gồm có: nước mắm, bột ngọt, hạt nêm và nêm nếm vừa ăn là được. Chờ nước sôi thêm 3-5 phút nữa là có thể nhấc ra dùng. Cho thêm tiêu và rau hành ngò trang trí.
Tôi nấu 3 món để ăn cùng với cơm trắng vì đôi khi không có nhiều thời gian và chỉ mình tôi ăn món Á nên tôi nấu bữa cơm đơn giản như trên, vừa đủ món khô và món nước…ăn vừa ngon vừa có hương vị quê hương.

Vietnamese recipe: tomato and salmon soup – Recette vietnamienne : soupe de tomates et saumon – Receta vietnamita: sopa de tomate y salmón – Receita vietnamita: sopa de tomate e salmão – Vietnamesisches Rezept: Tomaten-Lachs-Suppe – Công thức Việt Nam: súp cà chua và cá hồi – 越南食谱：番茄鲑鱼汤 – ベトナムのレシピ: トマトとサーモンのスープ

31 March 201924 February 2025

An excellent herb omelette called prebuggiun

An excellent herb omelette called prebuggiun in Liguria.
Prebuggiun (in Genoese, in Italian preboggion) is a mixture of wild herbs typical of my area and Liguria in particular.
A few days ago, my dad bought some, and in addition to the cannelloni and pansotti, he prepared a nice little omelette.

Do you know these herbs?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

An excellent herb omelette called prebuggiun in Liguria – Une excellente omelette aux herbes appelée prebuggiun en Ligurie – Una excelente tortilla de hierbas llamada prebuggiun en Liguria – Uma excelente omelete de ervas chamada prebuggiun na Ligúria – Ein ausgezeichnetes Kräuteromelett, das in Ligurien Prebuggiun genannt wird – Món trứng tráng thảo mộc tuyệt vời có tên là prebuggiun ở Liguria – 利古里亚的一种名为 prebuggiun 的优质香草煎蛋卷 – リグーリア州のプレブッギウンと呼ばれる絶品ハーブオムレツ

13 September 201724 February 2025

Spanish potato omelette also called tortilla

Spanish potato omelette also called tortilla.
In Spain a dish that is almost always found is this potato omelette.
I really don't know its history or its ingredients; for now, be satisfied with the photo

Have you ever tasted this dish?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with iPhone 6.

I tasted this in a restaurant in Ibiza.

The Spanish tortilla, known as tortilla de patatas, is an “omelette of beaten egg” and potatoes[1]. It is one of the most classic dishes of Spanish cuisine that can be found in any bar or restaurant. Even great chefs like Ferrán Adrià have paid special attention to it.
Continue on Wikipedia

Spanish potato omelette also called tortilla – Omelette espagnole aux pommes de terre, également connue sous le nom de tortilla – Tortilla de patatas española también conocida como tortilla – Omelete de batata espanhola também conhecida por tortilha – Spanisches Kartoffelomelett, auch Tortilla genannt – Món trứng tráng khoai tây Tây Ban Nha còn được gọi là bánh tortilla

20 May 201318 March 2022

Frittata di verdure

2 December 200813 February 2025

Quick tomato sauce and artichoke omelette, the recipe

Quick tomato sauce and artichoke omelette.

And here we are at the first appointment with Marietto…

Marietto is a single man, with a job that keeps him away from home all day but who has time, every day, to do a little shopping. In the evening, once home, he can prepare a hot dish.

In a pantry you should never be without: 1 bottle of extra virgin olive oil, a pack of spaghetti, a couple of cans of peeled tomatoes, an onion, a head of garlic, some fruit, a small wedge of parmesan cheese. Then, some fruit and some vegetables to keep in the refrigerator, a few eggs, a couple of lemons and a carton of milk.

This evening Marietto, when he comes back from work, will prepare a nice plate of spaghetti with tomato sauce and an artichoke omelette, therefore we will see the recipe to make a quick and excellent tomato sauce, how to clean the artichokes and then how to prepare an omelette. To give a basis to the work I will always write recipes for two, four or more people but I will indicate it each time

Quick tomato sauce (for 4 people)

First of all, it would be perfect to use fresh tomatoes but, out of season, it is better to use peeled tomatoes. However, fresh tomatoes must be very ripe (to be sure, once opened, the inside must be very red like the outside, the seeds well formed, without white or greenish parts). For four people, six nice fresh tomatoes should be enough otherwise two cans of peeled tomatoes. For Marietto a couple of tomatoes or a can of peeled tomatoes would be enough…

Wash the tomatoes well, open them and crush them a little to release the seeds and cut them into cubes with the skin. If they are peeled, take them out of the tin and crush them a little to release the seeds but without overdoing it. Then cut half an onion as finely as possible and fry it over a moderate heat in the right amount of olive oil; while the onion is frying, chop a clove of garlic and add it, but only when the onion begins to soften. If you put them in the pan together, the onion will remain raw and the garlic will burn. At this point add the chopped tomatoes, mix and leave to cook for ten minutes or a little more: the sauce is ready.

Artichoke omelette (for 4 people)

Choose 6/7 artichokes, which must be firm to the touch, well closed, with fresh leaves and stems. Prepare a container with cold water in which you have put the juice of half a lemon, which you will keep. To clean the artichokes, keep in mind that the best parts are the bottom and the inside of the stem: you will easily identify them because both are lighter. Then cut the stems and set them aside. Cut off the tip of each artichoke about three-quarters of its length. With a very sharp knife, begin to cut off the hard leaves starting from the bottom and turning the knife as if you were peeling a whole apple, but be careful not to throw away the inside. Once each artichoke is cleaned on the outside, cut it in half. Put one half in the water and lemon and divide the second in two, then removing all the fluff from the center. Continue with the second half, always making sure to keep them soaking for as long as possible. Once the artichokes are sliced, proceed with the stems, of which you will only keep the internal part, the lightest and most tender. Then put a pot with plenty of salted water on the stove and immerse the artichokes to cook cold, together with the half lemon already squeezed. Depending on their hardness, the artichokes will cook in about 10 minutes, therefore, in the meantime you will prepare the omelette.

Beat 6 eggs well and add to them, always beating, six good spoonfuls of grated parmesan and half a glass of milk. Add salt and pepper. Once the artichokes are cooked, cut them into strips together with the stems and add them to the eggs, mixing well.

Then heat a little olive oil in a non-stick pan of the right size and add the mixture. Increase the heat and cook on one side. To turn the omelette, remove it from the heat, calmly, place a plate on top that covers it and, perhaps over the sink, turn it with a quick and sure movement; then put it back on the heat to cook on the other side. Once cooked, place it on the plate you used to turn it, trying to dry as much as possible the residues of oil that remain.

Note:

Once cut, the artichokes must remain in water and lemon as much as possible to avoid turning black, and the same goes for the half lemon added while they are cooking.
Turning the omelette is not easy, so I recommend trying a few times by putting a little raw pasta in the pan and then turning it onto the plate

Hello everyone and bon appetit.

The preview photo was downloaded from Pixabay.com