Original and tasty omelette recipes (so as not to fall into the classic potato omelette)

The word with which the French refer to the omelette, omeletcomes from the Latin ova mellitawhich means eggs with honeysince this was the mixture that they heated until curdling, along with a little water.

Although it is not clear that the French omelette is a French creation, There are no doubts about the Spanish origin of the potato omelette, for which there are already Sephardic recipes. The most widespread legend about its origin tells that the Carlist general Zumalacárregui landed in a Navarrese farmhouse and asked to be fed. The farmer gathered all she had: eggs and potatoes. This is how they say the Spanish tortilla was born.

But, beyond the potato omelette, there are other original tortilla recipes that are true delights for the palate

How to make a perfect French omelette

Making a French omelette, or even a potato omelette, 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 temperHall the eggs at the time of beating them.It is important to integrate the white with the yolk but without overbeating.For a French omelette more voluminous or soufflée separate the whites from the yolks, beat until stiff 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.Yeah add a pinch of cornmeal to eggs, they curdle better.The best pans for omelette are cast iron, which distribute the heat evenly. Before using it for the first time, it is best to leave them greased with oil overnight. Then they are rubbed with salt, washed with soap and water and dried. It is worth reserve a specific frying pan for French omelets and try not to grate it or wash its interior with water. To clean it, it is covered with a layer of salt, which is slightly heated and removed with kitchen paper, rubbing gently. It is better first heat the pan, add the oil and, when pouring in the eggs, reduce the heat.

How to make the perfect potato omelette

In addition to following the above tips, to make a perfect potato omelette…

Potatoes should preferably be white. The best are the Kenebec, Bintje or Monalisa. It is better to cut them with a knife and finish breaking them with your hands, so that the starch breaks down.they have to cut thin and brown in oil but without being fried.Is 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 it out again so that it curdles more quickly and evenly. Then the fire is lowered and it is turned over with a plate.

5 very different tortilla recipes to add variety to your menu

Omelette recipe with chestnut compote

Ingredients for 4 people):

6 to 8 eggs 200 g of chanterelles 200 g of chanterelles or “rovellones” 200 g of aubergine 50 g of red pepper 100 g of chestnuts 2 minced garlic cloves 8 branches of chives 1 onion 30 g of flour 20 g of butter 60 ml of olive oil salt

Preparation (15′ + 40′ cooking + 30′ rest):

Gently fry the onion in butter, salt and add the previously blanched and peeled chestnuts. Cover with some water, cover, cook for about 25 minutes and pass through the blender until you get a compote. Then prepare the aubergine. Lava, part lengthwise into four and then into thin slices. Salt and leave on a drainer for about 30 minutes to release the bitterness. After this time, pass through water and dry thoroughly. While the aubergines are resting, clean the chanterelles, removing the tip of the earthy foot and immersing them a couple of times in cold water. Also clean the chanterelles with a cloth, or under the tap if they are very dirty. Cut the pie terroso and the hats into slices. Heat a little oil in a frying pan and sauté the chanterelles. When the water they release evaporates, add the chanterelles and the pepper cut into strips. Continue cooking. Salt lightly and add the minced garlic. Remove from heat and set aside. Once the mushrooms are sautéed, flour the aubergine and fry in oil until tender and slightly golden. Let drain on kitchen paper and mix with the mushrooms and the chopped chives. Heat the mixture slightly. Once the filling is ready, crack and beat the eggs with a tablespoon of water and salt to taste, and mix with the mushrooms and aubergine. Heat oil in a frying pan, pour the mixture, stir, flatten and turn it over. Serve accompanied by chestnut compote.

Variants:

For this tortilla you can use other varieties of mushrooms, such as mushrooms, boletus, edulis …you can also add some potato.He parsley can substitute chivesThe compote can be purchased in advance made in specialized shops.

Nutritional information:

Calories: 429 Carbohydrates: 25 g Protein: 15 g Fat: 30 g Cholesterol: 483 mg.

Millefeuille omelette recipe with fine herbs

Ingredients for 6 people):

8 eggs 1 handful of fresh spinach leaves 1 tablespoon thick tomato sauce 200 g grated pumpkin 200 g goat cheese 200 g zucchini 200 g carrots 200 g onion 50 g grated Parmesan cheese 200 ml heavy cream 20 g butter ground cayenne pepper chervil, tarragon , parsley, chives1 clove of garlic40 ml of olive oilsalt

Preparation (15′ + 30′ cooking):

Finely chop the onion, the peeled carrot and the unpeeled zucchini and fry them in oil in this order. Once fried, season with salt and pepper, season with a little grated Parmesan and set aside. Lightly sauté the cleaned spinach leaves with oil and a minced garlic clove. Booking. Sauté the pumpkin sauté and season with a pinch of salt and cayenne pepper. Finely chop the herbs and set aside as well. Beat the eggs two at a time, in separate bowls. Season with salt and pepper and then mix as follows: two eggs with the tomato, two more with the spinach, another two with the fine herbs and the last one with the pumpkin. Once the mixtures are prepared, proceed to curdle the tortillas, two of each type , in thin and uniform layers, as if they were somewhat thick crepes. Interspersing different tortillas with the vegetable filling, the layers of the millefeuille are assembled. To make the sauce, boil the milk cream with the grated goat cheese and butter, stirring to prevent it from sticking. Season with salt and pepper and remove from heat when slightly blended. Decorate the mille-feuille with fine herbs and serve together with the sauce.

Variants:

You can substitute grated toasted almonds for the Parmesan. By cutting the edges of the cake into squares you get a more pronounced layered effect.

Nutritional information:

Calories: 423 Carbohydrates: 18 g Protein: 22 g Fat: 38 g Cholesterol: 469 mg

Sweet coconut and pistachio omelette recipe

Ingredients for 4 people):

5 eggs 80 g chopped green pistachios 100 g fresh coconut 50 g candied lemon peel or the peel of 1 fresh lemon 30 g butter 50 g sugar 1 tablespoon powdered sugar 20 ml olive oil

Preparation (10′ + 10′ cooking):

Cut the coconut into squares or strips. Chop the pistachios and also the lemon peel. If you do not have candied lemon peel, peel the lemon avoiding the white part, cut into small strips and boil in its own juice, with a tablespoon of water and two of sugar. Heat half the butter slightly in a pan . Pour in the pistachios, coconut, lemon zest and sugar, and remove from heat. Beat the eggs and add the filling mixture. If you beat the egg whites until stiff, the tortilla will be fluffier. Clean the pan, heat and add the rest of the butter with a few drops of oil. Pour the tortilla and stir to curdle it. Flip it over and continue cooking until the egg is completely set. Serve sprinkled with powdered sugar.

Nutritional information:

Calories: 492 Carbohydrates: 24 g Protein: 14 g Fat: 38 g Cholesterol: 411 mg.

Iraqi omelette recipe with three flavors

Ingredients for 4 people):

6 eggs50 g of white breadcrumbs200 g of onion50 g of chopped walnuts50 g of raisins4 strands of saffron1 teaspoon of turmericcinnamon powder60 ml of olive oilpepper and salt

Preparation (10′ + 15′ cooking):

Peel the onion and cut into julienne strips. Salt and fry. Add the raisins and nuts and finally the turmeric and saffron. Remove from heat. Season with salt and pepper and beat the eggs. Add the breadcrumb and, finally, the onion with the nuts. Curdle the tortilla in a flat frying pan, ensuring that it is fully cooked and golden. Cut into circles with a cookie cutter, sprinkle with a little cinnamon and serve decorated with mint.

Nutritional information:

Calories 423Carbohydrates: 19 gProteins: 14 gFats: 32 gCholesterol: 471 mg.

Tortilla with plantain recipe

Ingredients for 4 people):

5 eggs 1 not very green plantain 100 g of gouda (or vegetable) cheese 1 /2 canned green chilli 1 tablespoon of milk powdered cayenne pepper 40 ml of olive oil pepper salt

Preparation (10′ + 15′ cooking):

Cut the cheese into cubes and reserve. Peel the plantain, richer in starch than other varieties and normally cooked as a vegetable in savory recipes, also cut into cubes and sauté. Season with salt and pepper and add the sliced ​​green chilli. Beat the eggs with a pinch of salt and pepper, and a little milk. Pour half of the eggs into a hot skillet. Stir so that the egg sets in an even layer and distribute half of the cheese and the banana on the surface. Fold the tortilla over on itself and flip it over. Repeat the operation to get another tortilla. Serve very hot sprinkled with cayenne pepper or ground sesame if you prefer a less intense flavor.

Nutritional information:

Calories: 324 Carbohydrates: 10 g Protein: 16 g Fat: 24 g Cholesterol: 414 mg.