4 Slices Bacon 2 ts Sliced Green Onions/tops 3/4 ts Salt Dash Pepper 3 Med. Potatoes 1 tb Snipped Parsley 1/8 ts Drie
How To make Basque Tortilla's Videos
Basque-Style Baked Eggs Recipe | The Spanish take on Shakshuka
EPISODE 528 - How to Make Basque-Style Baked Eggs | A Classic Recipe from Northern Spain
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Recipe: Tortilla with txapela
These tortillas are typical from the Basque Country, you can find them with a variety of fillings. Essentially it's a normal tortilla, with your chosen ingredients on top, and a thin omelette covering them, this is known as the txapela, which means hat in Basque. We’ve made ours with ham and manchego, but the possibilities are endless: tuna and mayo, piquillo peppers or mushrooms. View the full recipe here:
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Basque tortilla
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Quickest Tortilla de Patatas con Barón de Ley
Hola amigos!
This is the easiest Tortilla de Patatas recipe you'll find. Learn how to make this unique take on the Spanish omelette using the one ingredient we all have in our homes, the humble bag of salted crisps. The salty crisps and peppery spices in chorizo complement the sweet fruit flavours and hints of balsamic and fennel notes in this Barón de Ley Club Privado, making it the perfect pairing!
You can find Barón de Ley Rioja wines in specialised shops and retailers in UK, Germany, Nordic countries, North America, Japan... and over 50 countries around the world. Enjoy responsibly!
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Ingredients (for 4 people): 1 Spanish onion 3 tbsp extra virgin olive oil 1 bag 150 g of salted crisps 6 free-range eggs 100 g fresh chorizo Salt to season A drizzle of extra virgin olive oil to cook the Tortilla
Step 1: Place a frying pan over medium to high heat. Pour the olive oil and fry the onion for 10 minutes until caramelised. Add the chorizo and cook for a further 4 minutes to allow the fat to render down and release some of the flavour.
Step 2: Break the eggs in a bowl and add the crisps, fried onion and chorizo. Give it a good mix and let it rest for at least 30 minutes.
Step 3: In a non-stick frying pan over high heat add a drizzle of the olive oil and pour in the tortilla mix. Lower the heat to medium/ low heat and let it cook for 2 minutes.
Step 4: Flip the side of the tortilla with the help of a plate (larger than the pan) and cook it on the other side for 3 minutes. If the omelette is not fully cooked just flip again and cook it in intervals of 2 minutes on each side. Ideally, this omelette is served a bit runny.
Step 5: Let the omelette rest for 5 minutes before eating. Salud!
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Gracias amigos,
Omar Allibhoy | The Spanish Chef xx
Tortilla di Patate in un ristorante 2 stelle Michelin spagnolo con Paulo Airaudo - Amelia**
Dopo l'episodio dedicato all'Arroz girato a Barcellona, torniamo in Spagna per raccontare un piatto venerato in tutto il paese, dall'origine povera e con infinite varianti, la tortilla di patate. Paulo Airaudo, chef italo-argentino, ormai di casa nei Paesi Baschi con il suo ristorante Amelia, due stelle Michelin a San Sebastian, illustra la versione più classica dell'omelette spagnola insieme a due sue interpretazioni. Tecnica, ironia e soluzioni creative per il piatto più pop della cucina iberica.
In collaborazione con Berkel
INGREDIENTI/INGREDIENTS/INGREDIENTES 1 Pax Uova/Eggs/Huevo 2 Cipolle/Onion/Cebolla 25 g Patate/Patatoes/Patatas 35 g Sale/Salt/Sal qb/to taste
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Spanish Garlic Potatoes & Eggs | Classic Recipe from the Basque Country
EPISODE 875 - How to Make Spanish Garlic Potatoes in Sauce | Patatas en Salsa Verde Recipe
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