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‘Eggs’ Category

  1. Tortilla Española – Spanish Omlette with Potatoes

    May 5, 2017 by Varga László


    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 omlette 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 omlette to the flat plate

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

      Tortilla Española - Spanish Omlette with Potatoes

  2. Green Beans Paprikas – Hungarian Recipe

    July 23, 2014 by Varga László

    Green Beans Paprikas - Hungarian Recipe

    I was at my parents this weekend and while in garden I gathered lots of season’s goodies: green beans, peas, kohlrabies, potatoes and so on. A lot of green beans.

    Also from my father’s I got some dozens of free-range eggs, so I wanted to cook something to combine these two main ingredients.

    Rge recipe I invented is mainly a Hungarian recipe with the addition of the hard-boiled eggs to the stew somewhat Southeast Asian style.

    Ingredients (4 servings):

    • 1 kg fresh green beans (I used green butter-beans, also called wax-beans)Hungarian Green Beans Paprikas
    • 2 garlic bulbs pealedHungarian Green Beans Paprikas
    • 1 medium onion
    • 1-2 tablespoons vegetable oil
    • 6-8 hard boiled eggs
    • 400 ml cream
    • salt and pepper to taste
    • a handful of parsley leaves
    • 1 tablespoon cornstarch


    Preparation method:

    1. Wash and cut the ends of green bean pods.
    2. Chop the garlic and onion.Hungarian Green Beans Paprikas
    3. Heat the oil in a large pan and add the chopped garlic and onion. Fry them until translucent.Hungarian Green Beans Paprikas
    4. Add the green bean pods to the pan and add water until mostly covers the beans. add some salt. Cover wit h a lid and bring to boil. Cook at medium temperature until the bean pods are almost done.
    5. Add the hard boiled eggs and cream and cook 5 more minutes. Hungarian Green Beans Paprikas
    6. Take out the beans from the pot and set aside, add the cornstarch to the liquid to boil until reduces to the desired thickness.Take out the beans from the pot and set aside, add the cornstarch to the liquid to boil until reduces to the desired thickness.
    7. Return the beans to the pot, add the chopped parsley leaves. Add salt and pepper to taste.Hungarian Green Beans Paprikas
    8. Stirring gently cook for another 1-2 minutes.Hungarian Green Beans Paprikas

     

    Hungarian Green Beans Paprikas


  3. Mushroom Shaped Deviled Eggs Recipe

    April 14, 2012 by Varga László


    I had some leftover Easter eggs and remembering an idea of a recipe I found on the site: nosalty.hu, I decided to do my personal take on this recipe, as follows:

    Ingredients (4 persons):

    • 4 hard boiled eggs or easter eggs
    • 4 smaller tomatoes
    • 1 tablespoon cream cheese
    • 1 tablespoon sour creme
    • 1 teaspoon hot paprika
    • 2 green onions
    • salt to taste

     

    Preparation method:

    1. Peel the eggs.
    2. Cut a thinner slice off each egg’s wider end to ensure a stable base for the mushroom.
    3. Cut a thicker slice off each egg’s narrow end and carefully scoop the yolks from the eggs.
    4. Dice the green part of a green onion and add to a bowl together with the yolks, creme cheese, sour creme, hot paprika and salt.
    5. Using a fork mash and mix all the ingredient in the bowl.
    6. Place the hollow eggs standing and fill them with the mixture.
    7. Slice the tomatoes in two and place their bottom halves on top of the eggs.
    8. Decorate the tomatoes with some dots of sour creme add the chopped remaining green onion as decoration beside.