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Spanish omelette (prepared with or without onion) Campera omelette (prepared with potatoes, green pepper and chorizo) Jamon omelette (prepared with jamon instead of using potatoes)
The runny "Betanzos" omelette, originally from Galicia. They are normally made without onion, and rely heavily on the careful cooking of the potato. [20] The most common way to cook a Spanish omelette is as follows: The potatoes, ideally a starchy variety, are cut into thin slices or small dice.
Tortilla de patata (Spanish tortilla, "potatoe omelette") everywhere egg dish an omelette with potatoes and onion (optionally without it), often served as a tapa. Zarangollo: Region of Murcia: egg dish a Murcian dish consisting of scrambled eggs with zucchini, onion, and occasionally potatoes.
From French rolled omelets and fluffy diner-style egg pockets, to Japanese tamagoyaki and Spanish potato omelets, here’s your guidebook to navigating the egg-cellent world of omelets.
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A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioli or ...
For both Alton and Antonia, butter is key to making an omelet. "More butter's always good," he told her, and they both liberally coated their pans with butter. 5.
Zumalacárregui is often popularly credited as the inventor of Spanish omelette (or tortilla de patatas), which he allegedly elaborated during the Siege of Bilbao, as a simple, fast and nutritious dish with which to satisfy the hardships of the Carlist Army. In search of nourishment, he came across a poor housewife who had nothing other than ...