We cut the potatoes into small cubes, the sausages are round, we chop the onion finely.
In a pan we put a little oil in which we will fry the sausages, over which we will put the potatoes and let them fry over low heat with the lid on.
Meanwhile, heat the onion in another pan.
After the sausages are fried, add the onion and well beaten eggs and salt, pepper and paprika.
Then, with the help of a lid, turn the omelet over, turn it upside down and fry over medium heat, if necessary, repeat the operation 2-3 times until it browns nicely.
Season with greenery on top.
- 6 eggs
- 3 potatoes (600 gr)
- 1 small onion
- 1 green pepper
- 2 glasses of olive oil
- a parsley leaf
Peel and chop the onion into medium cubes. Clean the green pepper, remove the stem and seeds and cut it into cubes.
If the potatoes are dirty, soak them in water. Peel a squash, grate it and cut it in half 1/2 cm thin crescents.
Put everything in the pan, season to your liking and fry soft fire during 25-30 minutes.
Remove the fry and drain. Transfer the oil to a bowl and set aside. Clean the pan with kitchen paper.
Peel the eggs, place them in a large bowl and beat. Salt them to your liking, add the fried potatoes, onions and peppers and mix well.
Place the pan back on the heat, add a drizzle of the reserved oil and add the mixture. Stir a little with a wooden spoon and wait (20 seconds) for it to begin to set.
Separate the edges, cover the pan with a dish larger in diameter than the pan and turn it around.
Recipe: Tasty Paraguayan Tortilla
Paraguayan tortilla. Paraguayan tortilla is an ideal preparation to consume on any occasion, whether at breakfast, lunch or as a companion to other dishes of Paraguayan cuisine. In a bowl put the flour and salt. Then add the egg and water to create a thick dough.
It is the basic ingredient of puretón. A few years later, I found myself in a Chinese kitchen in Inner Mongolia As I was preparing the Tortilla Paraguaya / mini Okonomiyaki, it occurs to me that if a Japanese person saw it. Tortillas Paraguayas were one of my absolute favorite discoveries on this trip. This Appetizing Paraguayan Tortilla using 6 simple ingredients and 2 simple steps. This is the guide on how to cook appetizing food.
Paraguayan Tortilla Ingredients
- Get ready of eggs.
- You need the taste of fresh cheese.
- Prepare and 1/2 cup 000 or 000 flour (whatever you have at the time).
- You need a bed or water.
- Prepare of salt to taste.
- Lettuce, green onions or chard can be added.
They were light and crispy and golden brown. I & # 39ve tried to make them on my own but I need more practice. Tortilla paraguaya is a kind of cheese omelette originally from Paraguay. It can be prepared quickly and with very few ingredients, including Paraguayan cheese, also.
Paraguayan tortilla step by step
- Beat the eggs well until they froth well, add salt and the melted cheese with your fingers, add the flour and little by little the milk while mixing everything, obtaining a dough like donuts.
- Fry and enjoy.
Paraguayan gastronomy is the expression of an art whose magic not only seeks to provide The most emblematic dish of Paraguayan cuisine is the & # 34soup paraguayan & # 34, which results from mixing. The chest is sancocha and sliced. Sunday: Roast with cassava and Paraguayan soup Monday: Puchero de Locro with tortilla Tuesday: Polenta with ground meat sauce. Typical Paraguayan meals are the result of a combination of Hispanic culinary techniques and pre-Columbian Guarani techniques. They use native products and others introduced and acclimatized.
Place potatoes in a large colander, sprinkle with 2 tsp. salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.
Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10–15 minutes.
Add onion to potatoes in skillet cook until onion and potatoes are soft, 5–8 minutes. Using a slotted spoon, transfer mixture to a large bowl let cool slightly. Strain oil into a heatproof bowl set aside.
Add eggs to potato mixture season with salt. Wipe out skillet. Heat ¼ cup reserved oil over medium-high heat (chill remaining oil for another use). Add egg mixture, arranging potatoes to submerge.
Reduce heat to medium cook tortilla until almost set (it will be slightly runny on top), 25–30 minutes. Invert onto a large plate. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Serve warm or at room temperature. Cut into wedges.
DO AHEAD: Tortilla can be made 2 hours ahead. Let stand at room temperature.
How would you rate Potato Tortilla?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- ½ cup olive oil
- 2 pounds baking potatoes, peeled and cut into 1/4-inch slices
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions, sliced into rings
- 6 eggs
- 1 roasted red pepper, drained and cut into strips
- 3 ounces Spanish serrano ham, chopped
- 2 tablespoons chopped fresh Italian parsley
Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20–25 minutes.
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine do not break up potatoes. Strain oil into a glass measuring cup wipe out skillet.
Heat 3 Tbsp. reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer reduces heat to medium-low. Preheat broiler to high.
Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.
How would you rate Spanish Tortilla?
This is a perfectly satisfying meal without feeling too heavy. We served it for dinner with a garlic aoli and a simple salad. Love this, it will become a staple in our dinner rotation. Just donâ & # x20AC; & # x2122; t forget to tell your husband that the pan just came out of the oven when you ask him to flip it out.
absolutely delicious. don & # x27t forget the manchego and olives to go with.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Today, we are headed to Paraguay for a Paraguayan tortilla, which should not be confused with Mexican tortilla! The famous Mexican tortilla, a pillar of Mexican and Central American cuisine is a kind of crepe prepared from nixtamalized corn flour.
Paraguayan tortilla is actually a kind of omelette cheese! It can be prepared quickly and with very few ingredients. Its particularity is based on the cheese that is used to prepare it: Paraguayan cheese, also called kesú paraguay in Guarani.
Paraguayan tortilla and Paraguay cheese
Tortilla paraguaya is present on all tables in Paraguay! It is consumed throughout the day, whether for breakfast or as a snack, accompanied by a salad of red beans or cheese. In some parts of Paraguay, tortillas do not have a perfectly round shape. Indeed, it is traditional to turn the omelette over, not with a spatula, but rather with your hands, which makes the shape of the omelette quite irregular.
It & # 8217s hard to pinpoint the exact origins of this omelette. But the introduction of kesú paraguai (queso paraguay) in its preparation makes it very special! The word queso means cheese in Spanish (kesú inm Guarani), while paraguai refers to the country Paraguay in Guarani, the local indigenous language.
Paraguayan cheese consists of two dairy products: whole milk and curd. It is a fresh cheese without a rind, made from milk or whey, and which has not fermented. This cheese is particularly rich in protein. It goes back to the Paraguayan War between 1864 and 1870, which opposed Paraguay and the Triple Alliance (Argentina, Brazil and Uruguay) and resulted in heavy losses (400,000 deaths in total). At that time, food was scarce and difficult to find. That & # 8217s why Paraguayan cuisine is based on protein-rich and calorie-rich foods.
How is queso paraguay prepared?
This typical cheese is prepared in three stages: the preparation of the rennet, the preparation of the curd and finally the preparation of the cheese itself.
Rennet is a coagulant of milk of animal origin extracted from the abomasum (the fourth stomach) of young ruminants. It consists of active enzymes called chymosin and pepsin and is used to coagulate the milk, which is a necessary step to make cheese.
The curd is a solid product, derived from milk by precipitation of its caseins under the effect of an acidic substance and / or rennet. Several other cheeses made from curds are widespread around the world. You probably know about quark cheese from which the famous German cheese Käsekuchen is made? Or French faisselle cheese? Or cottage cheese? The curd is used as a base in some white cheeses. Leben, a cheese that is popular in Syria and Lebanon, is also made from curdled milk. It is served with za & # 8217atar, a local aromatic herb that is similar to thyme. Also, kefir is a drink that is the result of the fermentation of milk.
Traditional Paraguayan cheese is usually eaten with pepper, salt and aromatic herbs. It is a fresh cheese that does not have a pronounced taste compared to most French cheeses for example.
History of omelette
Omelettes are very popular in Spain and Latin America! In Spain, potato tortilla is a thick omelette variety made from potatoes. In some areas, onions are often added. This tortilla is very famous in Spanish bars. It is served in triangular portions, in the form of tapas, or in a sandwich called sandwich. This potato omelette is often likened to the & # 8220dish of the poor & # 8221 because during the war, eggs were rare and expensive. Until today, Spaniards prefer plain omelettes to potato omelettes for this reason.
The French omelette is also consumed in Paraguay. It is called french tortilla or egg tortilla, because it is plain. The word omelette goes back to the middle of the 16th century in France: it is mentioned in 1393 in the culinary book Le Ménagier de Paris, which uses the term alumella and match to discuss it. The term omelette appears only in the bourgeois kitchen in 1784.
Let & # 8217s hope this has piqued your interest and made you hungry at the same time! I urge you to try this simple recipe that will definitely be a change to your breakfast routine.
This recipe is validated by our expert in Paraguayan cuisine, Chef Miguel Figueredo. Miguel is the chef of the popular restaurant El Bolsi in Asunción.
- 1 cup blanched almond flour
- 3 tablespoons coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons apple cider vinegar
- 1 egg
- 3 tablespoons water
- cooking spray
Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor pulse until well combined. Pour apple cider vinegar into the mixture and blend until smooth. Add egg and water, 1 tablespoon at a time, and blend until a sticky dough ball is formed. Place the dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes. Divide dough into 8 equal balls roll out each ball into a 5-inch disc between two sheets of parchment paper.
Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.
- 3 medium-sized eggs (size M)
- Extra virgin olive oil
- Salt (to the taste of each house)
How to make a french tortilla.
There are not many recipes as famous and popular as the french tortillaJust a few minutes and just the right cooking skills to enjoy a very nutritious dish. It is the fastest and even easiest version of the also famous potato tortilla, only here we save the usual debate: With onion or without onion?
If you like tortillas at home, the culinary possibilities multiply, we can prepare tortilla stuffed with tuna a country tortilla, and even expand the variety of ingredients by introducing fish with a cod omelette or make a version with flavor of town house (Galician): the tortilla with turnip greens and chorizo.
There is a very interesting legend about the origin of the French tortilla tells that during the siege of Cadiz by Napoleon's army the Cadiz ran out of potatoes and decided to continue making their tortilla without that ingredient, calling it "french tortilla”. Unfortunately this is not true, as in the early nineteenth century a recipe book was published that included a dish known as french omelette.
In any case, if what you want is to settle for a dinner (or a meal or even a breakfast) in a parakeet you only need eggs and a few minutes. Making a perfect French tortilla has only one secret: making many French tortillas… Little by little we take the punch to the stove, the pan and the amount of oil and from there it's all sewing and singing.
Let's go with a recipe that, although classic and very, very simple, contains some tricks that we need to know to achieve the best result.
Preparation of french tortilla
- We choose a deep dish to beat the eggs, which is deep enough to be able to tilt it slightly without splashing.
- We peel the eggs and put them on the plate. If we have doubts about whether they are fresh we take an intermediate step to check it: we fill a glass with water from time and immerse the eggs one by one, if they go to the bottom they are perfect, in case they float we discard them immediately.
- Sprinkle a pinch of salt on the plate. Stir vigorously with the help of a fork until you have a uniform mixture, we should not see remnants of the whites.
- Put a frying pan over medium-high heat and add a drizzle of extra virgin olive oil. Let warm.
- We check that the oil is hot: we take a little beaten egg with the tip of the fork and drop it in the pan, if it starts to brown immediately we already have the right temperature.
- We throw the beaten eggs and cover the whole bottom. Let it set. When the bottom has set, fold the tortilla in half with the help of a very fine kitchen spatula. We make a kind of crescent and crush lightly with the trowel.
- We leave for half a minute and turn around, letting it cook for another half minute on the other side. We removed to a plate and served immediately.
You can see all the photos of the step by step of the french tortilla recipe on this album. Do not miss detail and it will be perfect.
Tips for a perfect French tortilla
- The frying pan we use is extremely important, we must make sure that it is non-stick and that the coating is in good condition or the tortilla will stick to us and surely when we try to take it off it will become more of a mess…
- In addition, the amount of oil we use is key, so that the tortilla is made evenly and is juicy, it is better to be generous and use a good jet that, once we move the pan, completely covers the entire bottom of the pan.
- We can get a juicier or drier tortilla by playing with the moment we fold it in half. If we like it very juicy we do it as soon as the part in contact with the frying pan is curdled even though the rest is not done, once closed we turn it immediately, let it cook for another half minute and remove.
- If we like a rather dry tortilla, we will wait for the eggs to have curdled almost completely before folding and turning. In that case it is important to watch the fire and lower it a little if we see that it starts to toast too much.
By Alfonso López
I started Recetasderechupete.com in 2009. In these years I have written recipes and books, recorded videos, given face-to-face courses and classes in hospitality schools. Y cooking for my family and friends it is still my great passion. On this website I want to share with you all my experience, so that you can enjoy the kitchen as much as I and all your dishes come out full.
Did you like it Share it!
Receive a weekly email with new recipes and rechupete recommendations.
If you liked this recipe you will like & aacute:
Stuffed eggs. Easy step-by-step recipe
How to make poached eggs or poached eggs
How to make a Quiche Lorraine
If you liked this recipe or have any questions about how to make it, leave a comment
Hello Alfonso, René Lataire from Argentina and greet you. I hope you and yours are all well. About 20 years ago a Frenchman (I'm of Belgian origin) passed me a tip on omelets / French tortilla: although it is the most painful part, it is important to break the eggs several hours in advance, for example the night before if they are for breakfast, and leave them in the refrigerator without salt or seasonings, barely beaten to uniform. Salt at the time of making them. I have tried and adopted it, the difference in taste is appreciable. A hug
Spanish Omelet — Tortilla Española
Spanish tortilla, or Spanish omelet, is a commonly served dish in Spain. In a country filled with regional food, some might call it the national dish. It's locally referred to as tortilla of potatoes and bars and cafés throughout the country offer it as a cover, or appetizer. In Spanish homes, however, it is often served as a light dinner. Moist, flavorful, hearty, and simply delicious, a slice of tortilla is the perfect combination of exceptional ingredients. As there are so few components, the key to a perfect dish is to use great olive oil and fresh eggs. The oil is used to cook the potatoes and its flavor can be tasted through the finished dish.
Because it keeps well in the fridge and can be eaten cold, this dish can be made ahead of time, and also turned into an element for sandwiches, or sandwiches, placing a slice of the omelet between two pieces of a baguette. It's amazing for a mid-morning snack — nothing beats a piece of tortilla with a steaming cup of latte.
Our tortilla makes 8 to 10 servings as an appetizer or 6 servings as a main course. Serve it with sofrito, fresh crusty bread, and a simple salad. We recommend using Yukon potatoes for the best results.