Category: Eggs

Balcanic recipe – Turkish / Greek Eggs – Eggs with Soutzouki Sausage – Sucuklu Yumurta

Ingredients (2 servings ):

  • 4 eggs
  • 200 g sucuk / soutzouki sausage (depending if you get it from Turkish or Greek shops 🙂 )
  • 1-2 tablespoons olive oil
  • a few chilli flakes or a smaller (dried) red chilli pepper
  • salt and pepper to taste

 

Preparation method:

  1. Cut the sausage into half centimetre thick slices.
  2. Heat the olive oil in a smaller frying pan.
  3. Add the sausage slices into the pan and fry them on one side for about 1-2 minute, then turn them.

  4. Add the cracked eggs, try not to break the yolks, season with salt and freshly ground black pepper, chilli flakes.
  5. Cover with a lid, reduce the heat to low and cook for 2-3 minutes until the whites stopped being runny.
  6. Serve immediately.

Asparagus Frittata – Italian Omelette

Ingredients (2 servings):

  • the bottoms of a bunch of asparagus
  • 4 free range eggs
  • 1 medium onion
  • olive oil
  • 50 g grated Parmesan cheese
  • salt and pepper to taste

 

Preparation method:

  1. Discard the woody third of the asparagus stalks.
  2. Cut in small pieces the asparagus.
  3. Chop the onion.
  4. Beat the eggs in a large bowl.
  5. Add the Parmesan cheese, stir it in the egg to incorporate smoothly. Season to taste with salt and freshly ground black pepper.
  6. Heat the olive oil in a smaller frying pan.
  7. Add the chopped onion and fry lightly until a bit fragrant for about 2 minutes.
  8. Add the chopped asparagus and keep frying for a few minutes until cooked.
  9. Pour over the egg mixture in the skillet, distribute it equally over the asparagus, cover and fry over medium heat for 5 minutes.
  10. By now the surface of the omelette should be thickened ready to be flipped.
  11. Either by a quick move of hand or with the help of the lid, flip the omelette.
  12. Fry the other surface of the omelette for 2 minutes.
  13. Serve while still warm, grate some extra Parmesan if you like it.

Tortilla Española – Spanish Omlette with Potatoes Recipe


Tortilla Española - Spanish Omlette with Potatoes

Recently I had some friends over Martin, an Argentinian globetrotter, and Ramona. We had some good time for the weekend, showing them the city, partying and so on.

On Saturday we had a cooking evening under his supervision :). The menu included from soup to cake, but the thing I liked the most was Tortilla Española – Spanish omelette with potatoes.

It is a very tasty and stomach filling meal, below you have the recipe:

Ingredients (4 servings):

  • 2 medium onions
  • 1 kg potatoes

    1 kg potatoes
  • 6 eggs
  • 100 ml vegetable frying oil
  • Salt and pepper to taste

Preparation method:

  1. Clean and chop the onions

    Clean and chop the onions
  2. Peel the potatoes and dice them into small cubes

    Peel the potatoes and dice them into small cubes
  3. Heat the oil in a frying pan, add the cubed potatoes and fry them until golden.

    fry cubed potatoes until golde
  4. With a slotted spoon remove the potatoes and set them aside in a large bowl
  5. Add the chopped onions to the pan and fry them until golden over medium-low heat. Remove them from the pan with the slotted spoon and add them to the bowl. Remove the pan from the fire.

    Tortilla Española - Spanish Omlette with Potatoes
  6. Add to the bowl the whole eggs, salt and pepper to taste, and stir them carefully together.

    Tortilla Española - Spanish Omlette with Potatoes
  7. Heat up the pan with the remaining oil in and pour over the egg-potato mixture
  8. Fry over low heat for about 8-10 minutes.

    Tortilla Española - Spanish Omlette with Potatoes
  9. Place a wide enough flat plate on top of the frying pan and with a single move turn over the fried omelette to the plate, then gently slide it back into the pan, fried side up.

    Tortilla Española - Spanish Omlette with Potatoes
  10. Fry for another 3-5 minutes and then again with the same move as above, flip the omelette to the flat plate

    Tortilla Española - Spanish Omlette with Potatoes
  11. Cut into 8 and serve.

    Tortilla Española - Spanish Omlette with Potatoes