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
La Autentica Tortilla de Patatas Española
Quique nos prepara la auténtica tortilla española o Spanish Omelette.
Ingredientes:
- 3 Patatas Medianas
- 5 Huevos
- 1 Cebolla
- Sal
- Aceite de Oliva
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Gaby Makes Tortilla de Papas | From the Test Kitchen | Bon Appétit
Join Gaby in the Bon Appétit Test Kitchen as she makes Tortilla de Papas. Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned, but skip this step if you want some of that moisture when you take a bite!
Check out the recipe here:
10 large eggs
Freshly ground black pepper
2 tsp. kosher salt, divided, plus more
2 lb. Yukon Gold potatoes (about 6), peeled, cut into ¼” slices
2 cups extra-virgin olive oil
1 large onion, halved, thinly sliced lengthwise
Beat eggs, pepper, and 1 tsp. salt in a large bowl; set aside.
Pat potatoes dry with a clean towel. Heat oil in a large nonstick skillet over medium-high. Cook potatoes, turning occasionally, until tender, 8–10 minutes (you can cover the skillet in the beginning; the potatoes should be white, not brown). Add onions in batches and cook, stirring occasionally, until softened, 4–6 minutes. Using a slotted spoon, transfer potato mixture to a rimmed baking sheet and let cool slightly. Strain oil into a heatproof bowl. Wipe out skillet.
Beat eggs again until frothy. Add potato mixture to eggs; season with 1 tsp. salt. Heat ¼ cup reserved oil in same skillet over medium-high (chill remaining oil and reserve for another use). Add egg mixture, arranging potatoes to submerge. Reduce heat to medium and continue to cook, making sure potatoes are submerged but mostly undisturbed, until eggs are almost set and top is still slightly runny, 15–20 minutes.
Invert tortilla onto a large plate, then slide back into skillet browned side up. Cook over medium heat until golden on the bottom and cooked through, about 5 minutes more.
Cut into wedges. Serve warm or at room temperature.
*Do Ahead:* Tortilla can be made 2 hours ahead. Let stand at room temperature.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Kenji's Cooking Show | Spanish Tortilla
Spanish tortilla is an olive oil-packed potato and onion omelet that is one of those dishes everyone should have in their back pocket. It's fast, inexpensive, infinitely variable, and is great served immediately or at room temperature later on. Make one at night and you've got zero-work breakfast the next morning, as well as something to pick at and snack on all day long.
Actually, I'm going to go have the last bite right now.
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The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
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Easy Spanish Omelette For One (Or Two) | Tortilla de Patatas
Looking for an easy, small-scale tortilla de patatas recipe that doesn't use too much oil? This recipe is perfect for one or two people and only requires three main ingredients: eggs, potatoes, and onions. By keeping the ingredients to a minimum, the flavors of the potatoes and onions are able to shine through. When cooked properly, the tortilla will be moist in the middle and have a beautiful golden-brown exterior.
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Get the full recipe:
INGREDIENTS (1-2 servings):
3 eggs
2 cups potato, sliced
1 cup onion, sliced
⅓ cup extra virgin olive oil
½ tsp salt
Freshly ground pepper
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Music:
Travel Light by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
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easy spanish omelette, spanish omelet, spanish tortilla, tortilla española, potato tortilla, easy tortilla de patatas, egg and potato omelette
eggs for breakfast, breakfast eggs, egg recipes, egg and potato recipes, egg and potato breakfast, brunch recipes
스페인식 감자 오믈렛, 감자 양파 달걀 요리
Tortilla de Patatas #shorts
Ingredients
- 2 large brown onions, sliced thin
- 4 large potatoes, peeled and sliced thin
- 500ml olive oil (it's a lot I know… but you won't eat it all)
- 6 eggs
- Salt to taste
Method
1. Start by heating the oil in a large frying pan on medium heat.
2. Once hot, add the potatoes and onions.
3. Cook this for 10-12 minutes or until the potatoes just start to soften. You don't want to have this on a really high heat as you don't want any colour.
4. Once the potatoes and onions are cooked, drain the oil from them (don't throw this oil out, it's still perfectly fine to use just keep it in the fridge container until you need it).
5. Whisk together the eggs until they are homogenous.
6. Add the cooked and drained potatoes and onions back to the pan, season with salt and stir.
7. Now pour over the egg mixture and cook, scraping down the edges over medium heat for 4-5 minutes.
8. Once you can tell the base has started to set, place a plate over the frying pan and flip, sliding the tortilla back into the frypan to continue cooking.
9. At this point, you can cook this completely through or still leave it nice and runny in the centre.
10. Enjoy!