The word with which the French refer to the omelet, Omelettecomes from latin sweet eggsi.e. honey eggssince it was the mixture that they heated until curdled, with a little water.
Although it is not certain that the French omelet is a French creation, There is no doubt about the Spanish origin of the potato omelet, for which there are already Sephardic recipes. The most common legend about its origin says that the Carlist general Zumalacárregui landed in a Navarrese farm and asked to be fed. The farmer’s wife gathered everything she had: eggs and potatoes. This is how it is said that the Spanish tortilla was born.
But, beyond the potato omelet, there are other original tortilla recipes which are true delights for the palate
How to Make a Perfect French Omelet
Making a French omelette, or even a potato omelet, is a simple and affordable task, but some Tips contribute to a better result.
- Take the eggs out of the fridge in advance so that they temper
- The living room eggs when beating them.
- It is important to integrate the white with the yellow but without beating too much.
- For a French omelet more voluminous or soufflé separate the whites from the yolks, beat stiff peaks and mix again.
- The omelette improves if Add a little milk or water to the eggs.
- Better avoid omelettes with more than six eggs: they are mediocre.
- To give a touch of garlic to the tortillas, Rub the container where the eggs are to be beaten with a clove of garlic.
- Yes add a pinch of cornmeal to eggs, they curdle better.
- The best omelet pans are cast iron, which distribute the heat evenly. Before using it for the first time, it is best to leave them coated with oil overnight. They are then rubbed with salt, washed with soap and water and dried.
- It’s worth it reserve a specific pan for French omelettes and try not to grate it or wash its inside with water. To clean it, it is covered with a layer of salt, which is slightly heated and removed with paper towels, gently rubbing.
- It’s better first heat the pan, add oil and, pouring in the eggs, reduce the heat.
How to make a perfect potato omelet
In addition to following the tips above, to make a perfect potato omelet…
- Potatoes should preferably be white. The best are Kenebec, Bintje or Monalisa.
- It is better to practice a cut with a knife and finish break them with your hands, so that the starch breaks down.
- they must cut thin and brown in oil but without being fried.
- It’s better salt them at the end.
- The eggs should not foam to make it juicier.
- It is important “break” the tortilla several times and smooth again so that it curdles more quickly and evenly. Then the fire is lowered and he returned with a plate.
5 very different tortilla recipes to add variety to your menu
Omelet recipe with chestnut compote
Ingredients for 4 persons) :
- 6 to 8 eggs
- 200 g of chanterelles
- 200 g of chanterelles or “rovellones”
- 200g eggplant
- 50g red pepper
- 100g chestnuts
- 2 minced garlic cloves
- 8 sprigs of chives
- 1 onion
- 30g flour
- 20g of butter
- 60ml olive oil
- Salt
Preparation (15′ + 40′ cooking + 30′ rest):
- Gently brown the onion in the butter, salt and add the previously blanched and peeled chestnuts. Cover with a little water, cover, cook for about 25 minutes and blend in a blender until you get a compote.
- Then prepare the eggplant. Wash, part lengthwise into quarters and then into thin slices. Salt and leave on a colander for about 30 minutes to release the bitterness. After this time, it passes through the water and dries completely.
- While the eggplants are resting, clean the chanterelles by removing the tip of the earthy stalk and dipping them several times in cold water. Also clean the chanterelles with a cloth, or under the tap if they are very dirty. Cut the ground foot and leaf caps.
- Heat a little oil in a frying pan and brown the chanterelles. When the water they release evaporates, add the chanterelles and the pepper cut into strips. Continue cooking. Lightly salt and add chopped garlic. Remove from heat and reserve.
- Once the mushrooms have been sautéed, flour the aubergines and brown them in the oil until they are tender and slightly golden. Let drain on absorbent paper and mix with mushrooms and chopped chives. Heat the mixture slightly.
- Prepare the filling, break and beat the eggs with a tablespoon of water and salt to taste, and mix with the mushrooms and eggplant. Heat the oil in a frying pan, pour the mixture, stir, flatten and turn over. Serve with a chestnut compote.
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Variants:
- For this tortilla, you can use other varieties of mushrooms, such as boletus, boletus, edulis…
- you can also add a little potato.
- The parsley can replace chives
- Compote can be purchased in advance manufactured in specialized stores.
Nutrition Information:
- Calories: 429
- Carbohydrates: 25g
- Protein: 15g
- Fats: 30g
- Cholesterol: 483mg.
Recipe Millefeuille omelet with fine herbs
Ingredients for 6 people):
- 8 eggs
- 1 handful of fresh spinach leaves
- 1 tablespoon thick tomato sauce
- 200g grated pumpkin
- 200g goat cheese
- 200g zucchini
- 200g of carrot
- 200g onion
- 50 g grated parmesan
- 200 ml of milk cream
- 20g of butter
- ground cayenne pepper
- chervil, tarragon, parsley, chives
- 1 clove of garlic
- 40ml olive oil
- Salt
Preparation (cooking 15′ + 30′):
- Finely chop the onion, the peeled carrot and the unpeeled zucchini and brown them in the oil in that order. Once fried, salt and pepper, season with a little grated parmesan and set aside.
- Lightly fry the cleaned spinach leaves with oil and a minced clove of garlic. Reservation. Sauté the pumpkin sauté and season with a pinch of salt and cayenne pepper. The herbs are finely chopped and set aside as well.
- Beat the eggs two at a time, in separate bowls. Season with salt and pepper then mix as follows: two eggs with the tomato, two others with the spinach, two others with the fine herbs and the last with the pumpkin.
- Once the mixtures have been prepared, proceed to curd the tortillas, two of each type, in thin and uniform layers, as if they were slightly thick pancakes. By inserting different tortillas with the vegetable filling, the layers of the millefeuille are assembled.
- To make the sauce, boil the cream of milk with the grated goat cheese and the butter, stirring to prevent it from sticking. Season with salt and pepper and remove from heat when lightly mixed. Decorate the mille-feuille with fine herbs and serve with the sauce.
Variants:
- You can replace the parmesan with grated toasted almonds.
- By cutting the edges of the cake into squares, you get a more pronounced layering effect.
Nutrition Information:
- Calories: 423
- Carbohydrates: 18g
- Protein: 22g
- Fat: 38 g
- Cholesterol: 469mg
Sweet coconut and pistachio omelet recipe
Ingredients for 4 persons) :
- 5 eggs
- 80 g crushed green pistachios
- 100g fresh coconut
- 50 g candied lemon zest or the zest of 1 fresh lemon
- 30g of butter
- 50g of sugar
- 1 tablespoon powdered sugar
- 20ml olive oil
Preparation (10′ + 10′ of cooking):
- Cut the coconut into squares or strips. Chop the pistachios and the lemon zest. If you don’t have candied lemon zest, peel the lemon, avoiding the white part, cut it into small strips and boil it in its own juice, with a tablespoon of water and two of sugar.
- Lightly heat half the butter in a pan. Pour in the pistachios, coconut, lemon zest and sugar and remove from the heat.
- Beat the eggs and add the topping mixture. If you beat the egg whites stiff, the tortilla will be softer. Clean the pan, heat and add the rest of the butter with a few drops of oil. Pour in the tortilla and toss to make it curdle. Flip it over and continue cooking until the egg is completely set. Serve sprinkled with powdered sugar.
Nutrition Information:
- Calories: 492
- Carbohydrates: 24g
- Protein: 14g
- Fat: 38 g
- Cholesterol: 411mg.
Iraqi omelet recipe with three flavors
Ingredients for 4 persons) :
- 6 eggs
- 50g white breadcrumbs
- 200g onion
- 50 g crushed walnuts
- 50g raisins
- mint
- 4 strands of saffron
- 1 teaspoon of turmeric
- cinnamon powder
- 60ml olive oil
- pepper and salt
Preparation (10′ + 15′ of cooking):
- Peel the onion and cut it into julienne. Salt and fry. Add the raisins and walnuts and finally the turmeric and saffron. Remove from fire.
- Season and beat the eggs. Add the breadcrumbs and, finally, the onion with the nuts. Curl the tortilla in a flat frying pan, making sure it is cooked through and golden brown.
- Using a cookie cutter, cut out circles, sprinkle with a little cinnamon and serve decorated with mint.
Nutrition Information:
- Calories 423
- Carbohydrates: 19g
- Protein: 14g
- Fat: 32g
- Cholesterol: 471mg.
Plantain Tortilla Recipe
Ingredients for 4 persons) :
- 5 eggs
- 1 not very green plantain
- 100 g gouda cheese (or vegetables)
- 1/2 canned green chilli
- 1 tablespoon of milk
- cayenne pepper powder
- 40ml olive oil
- Pepper
- Salt
Preparation (10′ + 15′ of cooking):
- Cut the cheese into cubes and set aside. Peel plantain, higher in starch than other varieties and normally cooked as a vegetable in savory recipes, also cubed and sautéed. Season with salt and pepper and add the sliced green chili.
- Beat the eggs with a pinch of salt and pepper and a little milk. Pour half the eggs into a very hot pan. Stir so that the egg sets in an even layer and spread half the cheese and the banana over the surface. Fold the tortilla over itself and turn it over. Repeat for another tortilla.
- Serve very hot sprinkled with cayenne pepper or ground sesame if you prefer a less intense flavor.
Nutrition Information:
- Calories: 324
- Carbohydrates: 10g
- Protein: 16g
- Fat: 24g
- Cholesterol: 414mg.
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