Chorizo Omelette | Traditional Spanish Omelette With Chorizo
Chorizo Omelette is a traditional Spanish omelette.Chorizo Omelette has an amazing taste this is my favorite omelette recipe.
I recommend you try this delicious omelette with chorizo!
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Ingredients:
-5 Eggs
-200g Chorizo
-300g Boiled potatoes
-1 Onions
-1 clove Garlic
-4 sprigs of Parsley
-2 sprigs of Thyme
-Salt (to taste)
-1/4 tsp Pepper
-2 tbsp Olive oil
-50g Butter
I'll be happy if you make omelette with chorizo to let me know if you liked them below in the comments.
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#ChorizoOmelette #Cooking #DeliciousAdventures
Taste is a story, an adventure of the senses in which we will be happy to experience together.
With tasty respect,Delicious Adventures
Spanish Garlic Potatoes & Eggs | Classic Recipe from the Basque Country
EPISODE 875 - How to Make Spanish Garlic Potatoes in Sauce | Patatas en Salsa Verde Recipe
FULL RECIPE HERE:
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Traditionelles spanisches Omelett mit NUR 3 Zutaten! Jeder wird begeistert sein
Das Beherrschen eines klassischen spanischen Gerichts ist jetzt noch einfacher. Traditionelles spanisches Omelett mit nur drei Zutaten in diesem Gericht, aber jede wird verwendet, um ein Omelett mit viel Geschmack zu kreieren. Mein Lieblingsrezept für Tortilla de Patatas oder spanisches Omelett, das ich heute mit Ihnen, meinen Freunden, teilen werde! Dies ist so einfach zuzubereiten und unglaublich lecker und schmackhaft, dass Sie und Ihre Lieben es genießen werden!
Karamellisierte Zwiebeln sorgen für eine köstliche natürliche Süße, während die weiche Kartoffel Textur und Tiefe verleiht. Eier unterrühren und goldgelb und fest kochen. Das perfekte Omelett! Willst du jetzt eins, oder?!
Probieren Sie dieses köstliche und einfache Rezept für Eier und Kartoffeln und lassen Sie es mich in einem Kommentar wissen: Wie gefällt es Ihnen?
Frieden und Liebe! ✌????❤️
Zutaten:
4-5 Kartoffeln
6 Eier
1 Zwiebel
Olivenöl
Salz
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Spanish omelette — traditional and modernized
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***BASIC RECIPE, SERVES FOUR PEOPLE***
1 lb (454g) waxy potatoes
1 large onion, or two smaller ones (should weigh about 10 oz / 285g), white or yellow varieties
6-8 eggs depending on their size
olive oil (about two cups / 473mL if you're doing the traditional frying method)
1 teaspoon kosher salt
Peel the potatoes (if you want to — I don't), cut halve or quarter them if they're very large, then cut them into thin but not paper-thin slices. Peel the onion and slice it thin (I do quarter moons). Crack the eggs into a large mixing bowl and beat them smooth.
If you want to use the traditional method, get the onions frying gently in more than enough olive oil to submerge them — about medium heat. After five minutes, drop in the potatoes and continue to fry until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. Strain the vegetables out of the oil and stir them hot into the eggs.
If you want to use the non-traditional method, cook the onions in just a thin coating of olive oil over medium heat for five minutes, stirring near-constantly. Then put in the potatoes, and continue stirring until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. If it seems like the onions are going to get too brown before the potatoes are finished cooking, stir in a little water. When everything is done, stir the hot vegetables into the eggs.
(Cooking the vegetables with either method should take about 20 minutes.)
Keep stirring the hot vegetables and eggs for a couple minutes, to help the eggs start cooking. Stir in the salt. Pour the mixture in a pre-heated omelette pan over medium heat — I use an 8-inch Teflon pan that I also use to cook the vegetables. I find this dish virtually impossible to make in anything other than a nonstick pan.
Soon after you've poured the mixture in the pan, reduce the heat to low and cook until the omelette seems to be 2/3-3/4 of the way cooked though — you can tell by shaking the pan and watching how the omelette jiggles.
Get a plate that's wider than your pan, and place it over your pan. Flip the whole assembly around and let the omelette fall out onto the plate. Return the pan to the heat, and slide the omelette back in, raw-side-down. Turn the heat back up to medium and cook until the bottom is as brown as you want it.
Get a clean plate or cutting board and turn out the omelette as before. I like to let cool down a lot before eating it.
Spanish Tortilla de Patatas con Chistorra
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If you have enjoyed the video please give me a thumbs up and subscribe to the channel, I will be posting more and more recipes every week, and let me know in the comments box below your opinions, any doubts you may have or which other recipes would you like me to cook.
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How To Make A Potato Chip Tortilla with José Andrés
James Beard Award-winning chef José Andrés makes a Spanish style tortilla in the MUNCHIES Test Kitchen, but with a time-saving fix, by using potato chips instead of having to cook potatoes. This simple dish takes 30 minutes or less and uses only four ingredients: eggs, extra virgin olive oil, sea salt, and sweet potato chips.
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