Quick Meal with Sweese I Lorentix
#quickmeal #sweese #dinnerwithsweese
Quick Meal with Sweese I Lorentix
INGREDIENTS
RICE AND BLACK BEANS
WHITE RICE
BLACK BEANS AND THE JUICE ( COOKED WITH WATER, SALT, GARLIC, BAY LEAVES)
PARSLEY
CHICKEN
IT WAS PERUVIAN POLLO A LA BRASA FROM LAST NIGHT
SALAD
SPRING LETTUCE
CUCUMBERS
CHERRY TOMATO
OLIVE OIL
EGGPLANT
HERE MY RECIPE:
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The Best Spanish Tortilla Recipe - Spanish Omelette-
The Spanish Tortilla has nothing in common with the Mexican Tortilla except its shape and its name. Spanish tortilla or Spanish omelet is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It’s made with potatoes, onions, and eggs. It’s often served at room temperature as a tapa. It’s perfect for a weeknight meal, and only requires a few ingredients that you have in your pantry. It’s good warm, room temperature, or cold. The secret in Spanish tortilla is in gently cooking the potatoes and onions in a medium heat and in a good quality extra virgin olive oil. That way the extra virgin olive oil does not lose its flavor and transfers it into the potatoes and the onions. Plenty of olive oil actually at least 1 cup of it.
INGREDIENTS:
2 lb potatoes (6 medium or 4 large)
2 medium onions or 1 large
8 large eggs
Salt, pepper to taste
Extra virgin olive oil, enough to fill up the pan (about 1 cup)
INSTRUCTIONS
Step 1: Prepare the Ingredients
1. Peel the potatoes, cut them into half, then thinly slice each half lengthwise into half-moon,
2. Place the potato slices in a large bowl covered with water to keep them from discoloring,
3. Peel the onions, cut them into half, then thinly slice each half,
Step2: Cook the Potatoes and Onions
4. Over medium heat place a large frying pan, add 1 cup extra virgin olive oil,
5. Once the oil is hot, add the onion slices and fry for 5 minutes by stirring occasionally,
6. Drain the potato slices by using a strainer, then place them over a clean kitchen towel and pat them dry,
7. Then add the potato slices to the onions. Spread the potatoes evenly over the pan with a spatula,
8. Cook for about 15 minutes until the potatoes are fork tender, do not brown the potatoes or overcook them,
9. Once done, remove the potato and the onion slices from the pan and drain them from the oil using a sieve,
10. Let them cool for 10 minutes,
11. Do not wash the pan,
Step3: Preparing the Eggs
12. Break the eggs and place them in a large mixing bowl,
13. Beat the eggs with a whisk, then season with salt and black pepper,
14. Now add the potato and onion slices to the eggs mixture,
15. Use a spatula or a wooden spoon and gently toss to coat the ingredients together,
16. Cover the bowl with plastic wrap and let the mixture rest for 15 minutes for the eggs to set and flavors to blend,
Step4: Cooking the Tortilla
17. Place the same pan where you cooked the potato and the onion slices over medium heat,
18. Add 1 Tbsp of the reserved extra virgin oil, once it’s hot pour the potato and eggs mixture into the pan,
19. Spread the mixture evenly over the pan and cook in medium/high heat for 1 minute then reduce the heat to low cover the pan and continue cooking for 5 minutes,
20. Once the bottom of the tortilla is cooked and the top starts to set, place a plate on top of the tortilla then flip the tortilla on the plate,
21. Add 1 tsp extra virgin olive oil and slide the uncooked side of the tortilla to the pan,
22. Use a spatula to push the edges in and create a nice round shape,
23. Cook on low heat for 5 minutes or until it’s done,
24. Use the same clean plate, place it over the tortilla and flip it on the pate,
25. Transfer the cooked tortilla into a large serving plate,
26. Serve the tortilla warm, cool, or cold with a salad on the side,
27. ENJOY!! Bon Appetit!!
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