Spanish tortilla with potatoes, onion and eggs, the recipe

La tortilla spagnola con patate, cipolla e uova, la ricetta

Spanish tortilla with potatoes, onion and eggs, the recipe.
One of the Spanish dishes that I like the most, after Galician octopus and jamon, is definitely the tortilla. Some time ago I prepared one, very good, to which however, compared to the original recipe, I added very little onion.

Ingredients

– 4-5 medium potatoes;
– 1 large onion;
– 4-5 eggs;
– Extra virgin olive oil;
– Salt;
– Pepper.

Preparation

Prepare the potatoes and onion: First, peel the potatoes and cut them into thin slices (about 1/8 inch thick) or dice them.
Also slice the onion into thin slices.
Fry the potatoes and onion: In a large, nonstick skillet, heat a generous amount of olive oil over medium-high heat and add the potato and onion slices to the hot pan. Cook the potatoes and onion over medium heat, stirring occasionally to prevent them from sticking to the bottom of the pan. They should be tender but not brown (this will take about 10-15 minutes).
Once the potatoes and onions are cooked, remove them from the oil using a colander or slotted spoon. Allow the excess oil to drain well.
Now prepare the eggs: In a bowl, beat the eggs; add a pinch of salt and pepper to taste and transfer the drained potatoes and onions to the bowl with the beaten eggs. Mix well so that the potatoes are covered by the egg.

Now it’s time to cook the tortilla: In a smaller non-stick skillet, heat a little olive oil over medium heat. Pour the egg, potato and onion mixture into the hot skillet and spread it out evenly. Cook over medium-low heat for about 5-7 minutes or until the bottom of the tortilla has set.
Flip and cook on the other side. (To flip the tortilla, use a lid or a flat plate. Place it over the pan and flip the tortilla firmly. The cooked side should now be on top.)
Return the skillet to the heat and cook the other side for another 5-7 minutes or until cooked through and golden brown.

Transfer the tortilla to a serving dish. You can serve it warm or at room temperature, cut into wedges or cubes.
Spanish tortilla is a versatile dish that can be enjoyed as an appetizer, snack or main course. Its creamy and tasty texture is loved by many. Enjoy!

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La tortilla spagnola con patate, cipolla e uova, la ricetta

La tortilla spagnola con patate, cipolla e uova, la ricetta

La tortilla spagnola con patate, cipolla e uova, la ricetta

La tortilla spagnola con patate, cipolla e uova, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

The Spanish tortilla with potatoes, onion and eggs, the recipe – La tortilla espagnole aux pommes de terre, oignons et œufs, la recette – La tortilla española con patatas, cebolla y huevos, la receta – A tortilha espanhola com batata, cebola e ovos, a receita – Die spanische Tortilla mit Kartoffeln, Zwiebeln und Eiern, das Rezept – Công thức làm bánh tortilla Tây Ban Nha với khoai tây, hành tây và trứng – 西班牙玉米饼配土豆、洋葱和鸡蛋,食谱 – ジャガイモ、玉ねぎ、卵が入ったスペインのトルティーヤ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

Vietnamese cuisine: Măng khô xào thịt ba chỉ, the recipe

Măng khô xào thịt ba chỉ - germogli di bambù con pancetta

Vietnamese cuisine: Măng khô xào thịt ba chỉ, dried bamboo shoots with bacon.

Today I decided to prepare a quick and very simple dish that I like very much: dried bamboo shoots sautéed with pork belly.

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If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Ingredients

* Dried bamboo shoots: 150 grams;
* Bacon: 200 grams;
* Green onions: finely chopped;
* 2 shallots: thinly sliced;
* Spices: salt, fish sauce, monosodium glutamate, sugar, pepper, paprika, seed oil, oyster sauce.

Preparation

First put the dried bamboo shoots in a pot to boil until soft, then rinse with water a few times until the water is no longer yellow.
Use your hands to tear into small pieces.

With the freshly washed bacon, cut into thin slices, marinate with 1.5 tablespoons of fish sauce, 1/2 teaspoon of monosodium glutamate, 1.5 tablespoons of oyster sauce and 1 teaspoon of pepper for 30 minutes to penetrate the spices and when sautéed it will be very delicious.

Put a pan on the stove, put cooking oil in the pan and fry the onion.
When the onions are fragrant, pour the previously marinated meat into the pan and fry, mix well, then cover for 15 minutes.
Then, add the dried bamboo shoots. Stir-fry for a while, then proceed to seasoning again: add 1 tablespoon of fish sauce, 1/2 teaspoon of seasoning, 1/2 teaspoon of sugar, 1/2 teaspoon of chili powder.
When all the ingredients are cooked, add the chopped shallots and fry for another minute and then turn off the heat.

This is the finished dish:

Măng khô xào thịt ba chỉ
* Măng khô: 150 gram
* Thịt ba chỉ: 200 gram
* Hành lá: thái nhỏ
* Củ hành tím: 2 củ thái mỏng
* Gia vị: muối, hạt nêm, nước mắm, bột ngọt, đường, tiêu, ớt bột, dầu ăn, dầu hào.

Măng khô cho vào nồi luộc cho mềm ra rồi rửa sạch với nước vài lần đến khi nước không còn màu vàng nữa. Dùng tay xé thành các sợi nhỏ vừa ăn.
Thịt ba chỉ rửa sạch, thái miếng mỏng. Ướp với 1,5 muỗng canh nước mắm, 1/2 muỗng cà phê bột ngọt, 1,5 muỗng canh dầu hào và 1 muỗng cà phê hạt tiêu trong 30 phút cho ngấm gia vị, khi xào sẽ rất ngon.
Bắc 1 cái chảo lên bếp, cho vào chảo dầu ăn, phi thơm hành tím.
Khi hành đã có mùi thơm, bạn trút phần thịt đã ướp gia vị trước đó xuống xào, đảo đều tay rồi đậy vung lại trong 15 phút.
Sau đó, bạn cho măng khô xào cùng. Xào được một lúc thì tiến hành nêm nếm gia vị lại: thêm 1 muỗng canh nước mắm, 1/2 muỗng cà phê hạt nêm, 1/2 muỗng cà phê đường, 1/2 muỗng cà phê ớt bột. Nêm nếm lại cho phù hợp. Khi mà các nguyên liệu đã chín, bạn cho hành lá đã thái sẵn xào thêm 1 phút rồi tắt bếp.

Stir-fried dried bamboo shoots with pork belly – Pousses de bambou séchées sautées à la poitrine de porc – Brotes de bambú secos salteados con panceta de cerdo – Brotos de bambu secos fritos com barriga de porco – Gebratene getrocknete Bambussprossen mit Schweinebauch – Măng khô xào thịt ba chỉ – 五花肉炒笋干 – 干しタケノコと豚バラ肉の炒め物

Verdure ripiene alla ligure

Verdure ripiene alla ligure

Verdure ripiene alla ligure.
Io veramente non le mangio perché non mi piacciono molto ma lo so che sono uno dei pochi liguri che la pensa così.
D’estate le verdure ripiene sono un must: zucchine, cipolle, peperoni, melanzane…
C’è solamente l’imbarazzo della scelta (se vi piacciono)!
Ovviamente, essendo cotte al forno, non sarebbero proprio un patto da preparare in estate. Si mangiano tiepide o fredde però e se avete la fortuna di mangiare in sala e non in cucina siete apposto!

Verdure ripiene alla ligure

Photo taken with Honor 10.

Ho trovato questo bell’articolo su lenius.it ma ce ne sono decine in rete e probabilmente ve ne parlo ampiamente già in altri articoli che ho pubblicato su questo sito.

Souvlaki greci misti

Souvlaki greci misti

Souvlaki greci misti.
Uno degli street food più famosi in Grecia è il souvlaki, gli spiedini di carne cotti alla griglia.
In questa bella foto un cabaret di souvlaki misti (maiale, pollo e credo di salsiccia) accompagnati da molti contorni: cipolle, pomodori, patatine fritte, pane greco, limone e salsa allo yogurt. Ce n’è per tutti i gusti.

Souvlaki greci misti

Photo taken with Canon 600D and lens Tamron 16-300.

Focaccia alle cipolle

Focaccia alle cipolle

Focaccia alle cipolle.
Una delle varianti più classica del tipico “pane salato” genovese è la focaccia con le cipolle.
Sicuramente è la variante più famosa della focaccia all’olio genovese.
Questa fetta (mi scuso se la foto non è eccezionale) è stata fotografata a Sestri Levante dal buon panificio Luca 2.

Focaccia alle cipolle

Photo taken with Canon 600D and lens Tamron 16-300.

It can be eaten for breakfast, as a “fast breaker” in the morning or as an aperitif-appetizer. It is traditionally accompanied with a small glass of white wine (or gianchetto in Ligurian). It is customary (not typically Genoese) to dip the focaccia in cappuccino or milk for breakfast.

Homemade Stuffed Vegetables: A Typical Ligurian Dish

Verdure ripiene fatte in casa

Homemade stuffed vegetables: a typical Ligurian dish.
Stuffed vegetables are a summer dish par excellence, even if preparing them in the oven doesn't help to cool them down.
In Liguria they are a classic and, in this season, there is no shortage of fresh and local zero-mile vegetables to fill.
Aubergines, courgettes, onions (the best), peppers.

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Verdure ripiene fatte in casa

I already have several posts and photos about it, look below to see the others.

If you are interested in the recipe for preparing those made in Liguria (in many parts of Italy they are in fact prepared) I found this nice post on the site cucinagenovese.it which briefly tells how they are prepared.

Homemade stuffed vegetables: a typical Ligurian dish – Légumes farcis maison : un plat typique de la Ligurie – Verduras rellenas caseras: un plato típico de Liguria – Legumes recheados caseiros: um prato típico da Ligúria – Hausgemachtes gefülltes Gemüse: ein typisch ligurisches Gericht – Rau nhồi tự làm: một món ăn đặc trưng của vùng Ligurian – 自制酿蔬菜:典型的利古里亚菜肴 – 自家製の野菜の詰め物:典型的なリグーリア料理

Verdure ripiene alla ligure

Verdure ripiene alla ligure.
Veramente c’è già un post con questo piatto ma queste foto le ho scattate con la mia nuova macchina fotografica e con l’obiettivo macro.

Comunque è un piatto talmente buono che non si lamenterà nessuno di trovare un post simile!

verdure ripiene

verdure ripiene macro