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Pascuala (prepared with horse fillet, bacon, tomato sauce) Pascuala especial (prepared with pork fillet, bacon, cheese and tomato sauce) Cofrade; Chivito [3] Emanuele (prepared with chorizo, green pepper, cheese and alioli sauce) Spanish Bocadillo (prepared with Spanish omelette, bacon and fresh tomato in slices)
Spanish omelette [1] or Spanish tortilla [2] is a traditional dish from Spain. It is celebrated as one of the most popular dishes of the Spanish cuisine . [ 3 ] It is an omelette made with eggs and potatoes , usually including onion .
Named for its ingredients: bacon, lettuce, and tomato. Often served on toasted sliced bread spread with mayonnaise. Bocadillo: Spain: Crisp white bread with a wide variety of fillings. Typical fillings are Spanish omelette, cold meats like jamón, sausages and cheese. Bokit: France (Guadeloupe)
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Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs , and fried together. [ 1 ]
Composed of a slice of beef served with gravy and mashed potatoes and typically garnished with diced bacon and chopped pieces of leek. Slaps England Sliced potatoes stacked on top of each other and baked then fried, sometimes containing root vegetables and topped with cinnamon. [citation needed] Spanish omelette: Spain
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs, fried with butter or oil in a frying pan.It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above.
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 ...