Tag: eggs

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

Acquacotta Maremmana – Italian Soup Recipe from Tuscany

Acquacotta Maremmana - Italian Soup Recipe from Tuscany 25

Ingredients (5 servings):

Acquacotta Maremmana - Italian Soup Recipe from Tuscany 01

  • 5 eggs (one egg per serving)
  • 6-8 small onions or 3-4 medium onionsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 09
  • 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 spinachAcquacotta Maremmana - Italian Soup Recipe from Tuscany 17
  • 4 medium carrots
  • 2 parsley rootsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 02
  • 1 medium celery root with stalk and leaves

 Preparation method:

  1. Prepare the vegetable broth:
  2. Slice the roots: carrots, parsley and celery.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 03
  3. Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 04
  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.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 05
  5. Meanwhile, clean the onions and cut into thin slices. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 10
  6. Chop the celery stalk Acquacotta Maremmana - Italian Soup Recipe from Tuscany 12
  7. Wash the celery leaves and chop them coarsely.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 16
  8. Peel the tomatoes by placing them for a few minutes in boiling waterAcquacotta Maremmana - Italian Soup Recipe from Tuscany 06
  9. Cut them into quarters, remove the seeds and cut the flesh into cubes.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 08
  10. In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 11
  11. Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 13
  12. Add the chopped celery stalk,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 15 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.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 19
  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. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 20
  15. Cook them for 3-4 minutes until they become poached eggs.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 24
  16. Toast the stale bread slices, i used the oven for this.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 22
  17. In each bowl put a slice of toast,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 23 slices of cheese Acquacotta Maremmana - Italian Soup Recipe from Tuscany 21and pour over with a big spoon, acquacotta hot and one egg each.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 26Acquacotta Maremmana - Italian Soup Recipe from Tuscany 28

Green Beans Paprikas – Hungarian Recipe

Green Beans Paprikas - Hungarian Recipe

I was at my parents this weekend and while in the 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.

The 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 peeledHungarian 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 with 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