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Posts Tagged ‘eggs’

Tortilla Española – Spanish Omlette with Potatoes

May 5, 2017 by Varga László
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
- 6 eggs
- 100 ml vegetable frying oil
- Salt and pepper to taste
Preparation method:
1. Clean and chop the onions
2. 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.
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.
6. Add to the bowl the whole eggs, salt and pepper to taste, and stir them carefully together.
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.
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.
10. Fry for another 3-5 minutes and then again with the same move as above, flip the omlette to the flat plate
11. Cut into 8 and serve
Category Eggs, Spanish, Vegetarian | Tags: easy,eggs,onions,potatoes,spanish,vegetarian | No Comments
Acquacotta Maremmana – Italian Soup Recipe from Tuscany

December 26, 2014 by Varga László
Ingredients (5 servings):
- 5 eggs (one egg per serving)
- 6-8 small onions or 3-4 medium onions
- 400 g of ripe red tomatoes, I used a huge one from the farmers market
- slices of stale bread
- basil
- fresh pecorino cheese
- olive oil
- salt and pepper
- baby spinach
- 4 medium carrots
- 2 parsley roots
- 1 medium celery root with stalk and leaves
Preparation method:
1. Prepare the vegetable broth:
2. Slice the roots: carrots, parsley and celery.
3. Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.
4. Cover the pot with plenty of water (about 3 liters), add salt and pepper to taste and cook for about 40-60 minutes until the roots are done.
5. Meanwhile, clean the onions and cut into thin slices.
6. Chop the celery stalk
7. Wash the celery leaves and chop them coarsely.
8. Peel the tomatoes by placing them for a few minutes in boiling water
9. Cut them into quarters, remove the seeds and cut the flesh into cubes.
10. In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.
11. Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.
12. Add the chopped celery stalk, pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
13. Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.
14. Once this time has elapsed (the result will be that of a kind of soup but still enough “soupy”) add the eggs, one at a time, directly into the pan making sure they do not break.
15. Cook them for 3-4 minutes until they become poached eggs.
16. Toast the stale bread slices, i used the oven for this.
17. In each bowl put a slice of toast, slices of cheese and pour over with a big spoon, acquacotta hot and one egg each.
Category Italian, Soup | Tags: celery,cheese,eggs,italian,onions,soup,tomatoes | 1 Comment
Green Beans Paprikas – Hungarian Recipe

July 23, 2014 by Varga László
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)
- 2 garlic bulbs pealed
- 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.
3. Heat the oil in a large pan and add the chopped garlic and onion. Fry them until translucent.
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.
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.
7. Return the beans to the pot, add the chopped parsley leaves. Add salt and pepper to taste.
8. Stirring gently cook for another 1-2 minutes.
Category Eggs, Hungarian, Stew, Vegetarian | Tags: cream,eggs,green beans,Hungarian | 1 Comment

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