omelette Archives - The Spice Chica™

omelette de huevo

The Spice Chica — Sun, 14 Nov 2021 16:35:45 +0000

Ingredientes: (1 persona)

1 Huevo
Un pedacito de queso
espinaca cruda (yo la corto en pedasitos)
otrs cositas que le gustan

Paso a paso:

1- Lo primero que vamos a hacer es romper el huevo en un bol y batirlo con rapidez. Esto va a generar que el huevo agarre aire y quede como más esponjoso.( yo agrego un chorrito de agua mientras bato)

2- En una sarten al fuego (medio), vamos a derretir un pedacito de manteca (también pueden hacerlo con aceite) y vamos a volcar nuestro huevo en el centro. Es muy importante que no se distraigan buscando espátulas y tengan todo listo porque se les puede cuajar de más el huevo y no va a quedar TAN perfecto como queremos.

3- Ya esta un poco cocido por debajo, pero arriba aún está bastante líquido, ese es el momento de agregar lo que quieran de relleno, en este caso, un pedacito de queso fresco/espinaca de un lado del círculo que está formando nuestro huevo.

4-Sin esperar mucho, vamos a agarrar una espátula y con rapidez vamos a juntar el extremo vacío del huevo con el otro extremo, tapando nuestro pedazo de queso. Lo que va a suceder, es que las puntas van a terminar de cocinarse juntas y así nuestro omelette va a quedar sellado perfectamente y nuestro relleno se va a terminar de cocinar dentro del huevo.

– es importante que el fuego sea medio. Si desean que por dentro quede un poco más crudo el huevo, lo pueden subir, para que se haga más de afuera. Pero sino, fuego medio para la cocción perfecta.

5- Lo que resta hacer es dar vuelta nuestro omelette una vez que ya esté bien cocido de un lado para que se cocine bien del otro y listo! Al terminar, lo retiramos con cuidado y lo servimos en un plato para degustarlo y ser felices.

Parece un proceso largo pero serian solo minutos…..

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Tortilla from Spain (Omelet)

SOH Developer — Tue, 07 Jul 2020 13:50:46 +0000

Sometimes the simple things are the best, and anyone who has tried a warm slice of Spanish omelet, known locally as ‘tortilla de patatas‘, will have to agree. Read on to discover everything you need to know about this national culinary treasure, from its humble origins to the secrets of its preparation.

The Origins

Perhaps due to it being such a simple dish similar to many other egg-based omelets, little is known of the exact origins of the Spanish omelet. The first reference to the dish is believed to have been found in an anonymous letter addressed to the court of Navarre dating from 1817. The letter details the poor conditions of the populations around Pamplona and the Ribeira, stating that many make do with only a few eggs cooked as a tortilla with potato, breadcrumbs and other simple ingredients to feed five or six people. One popular tale states that it was an army general called Tomás de Zumalacárregui who first invented the dish as a cheap and easy way to feed his troupes during the siege of Bilbao, and yet another version of the story states that it was in fact a poor farm wife who invented the dish, one day when the general visited their farm and requested to be fed.

The Preparation

For something so simple, there is considerable room for debate when it comes to what the authentic recipe for a Spanish omelet actually is. In fact, the controversy surrounding the inclusion or not of the humble onion in tortilla is one that could could keep some Spaniards talking for hours. Purists would have it that a true tortilla de patatas would only contain potato, eggs and olive oil, leaving the subtle flavours of the oil and egg to give the dish its distinctive taste, but onion advocates claim that the sweetness it brings when slowly cooked down in olive oil is an essential component of what makes the dish so delicious. It is fair to say that both versions are probably equally as popular and equally considered ‘traditional.’

The moment things start to get a little more complicated is when it comes to what some might consider ever so slightly more fanciful additions, which range from chorizo to green pepper, cheese or even tuna. In more upmarket restaurants, chefs have featured versions including luxury ingredients, such as truffle and foie gras. As popular or as flavorsome as these variations may be, they cannot really be considered classic ‘tortilla de patatas,‘ as the inclusion of onion is as about as far as the traditional recipe is willing to stretch.

The quality and even nature of the oil is also something worth considering given the sheer volume of the liquid included in the dish’s preparation. Extra virgin olive oil is an obvious first choice, but some households may defer to a lesser-quality olive oil or even stray to another type of oil (such as sunflower), which inevitably leads to the distinctive fruity flavor of the olive being lost.

A modern variation on the use of fresh potatoes has grown in popularity in recent years, which was no doubt fostered by the great Catalan chef Ferran Adrià and calls for using potato crisps instead. Since the traditional recipe requires finely sliced potato bathed and cooked in olive oil, the use of crisps may well be a clever shortcut and an interesting twist on the traditional recipe — but because the humble potato hardly ever takes center stage in many recipes, perhaps it is best left to its leading role in the tortilla.

The Eating of Tortilla

One notable quality of the Spanish omelet is its widespread popularity throughout Spain, something which is not very typical in a country where regional differences (both culinary and otherwise) are so strongly pronounced and so proudly defended. A relatively simple dish to prepare, it features heavily on the glass top counters of restaurants across the country and is a popular option for a tapa, the small dishes that make up Spain’s signature serving style. When served as a tapa, the tortilla is usually cut into a small squares, each of which is served with a cocktail stick.

If it is being eaten as part of a meal, the tortilla is usually served in a large triangular slice and may come accompanied by some salad or tomato. It’s a popular dinner time meal for those looking for a light dish before bedtime, and many households keep a tortilla around the kitchen for an easy snack or meal. The dish can be served (and enjoyed) either warm or at room temperature, with the latter being more frequent if the dish is being eaten as a tapa. A homemade tortilla served as a meal may sometimes still be a little soft inside if the egg has not been left to cook through — although this may not be to everyone’s liking.

EXCELLENT RECIPE BY : https://rouxbe.com/recipes/77-tortilla-de-patatas

Step 1: Cooking the Potatoes

• 1 medium onion
• 3 tbsp olive oil
• 1 tsp kosher salt
• 5 medium russet potatoes (4 to 4 1/2 cups once cooked)
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/8 tsp white pepper

Method

To start the tortilla, peel and dice the onion. Heat a non-stick fry pan to medium-low and add the olive oil, followed by the onions and salt. Stir and sweat until translucent. While the onions sweat, peel the potatoes. Once the onions are ready, cut the potatoes into quarters lengthwise. Using a small paring knife, cut the potato into little pyramid-shaped pieces, placing them into the pan as you cut them. Once you have finished cutting all of the potatoes, add the remaining olive oil, salt and white pepper.

Turn the heat up to medium and fold everything together. Then turn the heat down to medium-low, cover and let cook. Check the potatoes occasionally to make sure they are not taking on any color. If so, turn the heat down a bit. When the potatoes are almost done, check for seasoning. The potatoes will take anywhere from 25 to 35 minutes to cook. Once the potatoes are cooked, measure out approximately 4 to 4 1/2 cups into a large bowl.

Step 2: Assembling the Tortilla

• 5 large eggs
• 1 tsp olive oil

Method

Whisk the eggs and pour over the potatoes, fold together.

Heat a 9″ -inch, non-stick fry pan (see Chef Notes) over medium heat and add the oil. Once the pan is hot, add the potato and eggs.

As soon as the sides of the tortilla start to cook, give the pan a bit of a shake to make sure the bottom is not sticking. Once the egg starts to set, fold the sides slightly inwards. As soon as the edges of the tortilla start to brown, flip the tortilla over using a large, flat plate.

Place the frying pan back onto the stove and drizzle with a bit more oil. Slide the tortilla, uncooked side down, back into the pan and tuck the sides underneath. Cook on medium heat for another 3 to 5 minutes. Use a large plate to flip the tortilla out of the pan. Allow the tortilla to sit for at least 15 minutes before serving.

Step 3: Preparing the Salad & Serving the Tortilla

• 2 garlic cloves
• 1/2 cup meyer lemon juice
• 1 tsp sugar, or honey (2 tsp if using regular lemons)
• 1/2 tsp grey or kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup olive oil

Method

To make the dressing, first crush the garlic and place into a bowl. Add the lemon juice, honey, salt and pepper. Slowly whisk in the oil.

When you are ready to serve, spoon a few tablespoons of the dressing over the salad and mix.

Once the tortilla has cooled, cut into wedges and serve with a bit of the salad and a few oven-dried tomatoes for garnish.

CHEF’S NOTES

Tortilla:
The shape and size of your pan is important. You will need a pan with curved sides that is about 9″ -inches in diameter. Also, make sure the pan is non-stick and has sides that are at least 2″ -inches high.

This is an example of how good just a few simple ingredients can be when put together. Tortilla de Patatas (Potato Frittata) is one dish that is on every tapas menu in Spain.

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Tortilla de patata (spanish)

SOH Developer — Mon, 25 Feb 2019 14:34:58 +0000

Ingredientes
1 kg de patatas
8 huevos
1 cebolla
sal y aceite

ELABORACIÓN
En primer lugar debemos pelar y cortar las patatas, hay personas que prefieren cortarlas en rodajas finitas y otras en dados, lo importante es que todas tengan un tamaño parecido para que tarden el mismo tiempo en hacerse. Una vez cortadas le echamos buen puñadito de sal y las ponemos en aceite muy caliente.

Ahora cortamos la cebolla en trozos no demasiado pequeños, la cantidad de cebolla va en gustos, desde los que no les gusta y no la ponen o ponen una cebolla pequeñita, hasta los que les gusta mucho y ponen una o dos cebollas por tortilla dependiendo del tamaño de las cebollas y de las patatas, tendrás que ir probando para dar con la fórmula que más te guste. Para que no lloremos a la hora de cortar la cebolla un truco efectivo es hacerlo bajo el extractor de humos encendido o en un sitio con corriente de aire, pruébalo y verás cómo funciona.

Llega el momento de freír la patata en abundante y caliente aceite. El punto de cocción debe estar entre fritas y cocidas, casi frita pero no del todo crujiente. Así no corres el riesgo de que te quede cruda y se escurrirá mejor todo el aceite. Cuando esté casi cocinada la patata echaremos la cebolla, con 3 minutos bastará para que esté lista, aunque aquí también cada maestrillo tiene su truquillo y muchos la fríen junto a la patata desde el principio.

Mientras se fríen las patatas podemos ir batiendo los huevos en un bol y añadiremos a estos una pizca de sal. Para que salga muy esponjosa separamos las yemas de las claras y montamos estas hasta su punto de nieve, también podemos añadirle una cucharita de levadura y conseguiremos el mismo efecto. Si lo que queremos es que esté más jugosa le añadiremos un chorrito de leche fría.

Cuando estén listas las patatas las escurrimos muy bien del aceite de la sartén para que no quede aceitosa y las echamos en los huevos bien batidos y dejamos reposar la mezcla 10 minutos así conseguiremos que la patata se empape bien y adquiera la consistencia adecuada. El huevo deberá cubrir la patata y la cebolla.

Ahora ponemos una cucharada de aceite en la sartén bien limpia y cuando esté muy caliente vertemos la mezcla y dejamos que se haga 1 o 2 minutos dependiendo de si la tortilla nos gusta que quede más o menos cuajada.

También tenemos que tener a mano un plato con el que vamos a dar la vuelta a la tortilla de patata y este debe ser siempre más grande que la sartén para no tener problemas en el momento de darla la vuelta y que tanto miedo nos da, debemos hacer un movimiento rápido y con seguridad, de forma firme y decidida. Ponemos éste sobre la sartén y lo sujetamos con fuerza con una mano mientras que usamos la otra para darle la vuelta agarrando por el mango. Ahora sólo nos falta volver a poner la tortilla en la sartén para que se termine de cuajar por el otro lado. Esto nos llevará 1 o 2 minutos si nos gusta jugosa y 2 o 3 minutos si nos gusta más cuajada. Pasamos la tortilla a un plato limpio y ¡Listo!

Con estos pequeños trucos y consejos conseguirás disfrutar de una sabrosa tortilla de patata, ahora ya sólo te queda practicar y practicar. Y si lo que quieres es poder saborear una rica tortilla de patata en cualquier momento sin ningún esfuerzo no dejes de probar nuestras deliciosas tortillas de patata.

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