Title : Green Pepper Tortilla : Great For Lunch !
link : Green Pepper Tortilla : Great For Lunch !
Green Pepper Tortilla : Great For Lunch !
To some this is Tortilla to others it is Spanish omelette which is the English name for a traditional dish from Spanish cuisine called tortilla española or tortilla de patatas. (These dishes are unrelated to the maize or wheat tortilla of Mexico and neighbouring countries).
The Spanish tortilla (tortilla de patatas) is widely eaten in Spain and some Spanish-speaking countries, and there are numerous regional variations.
The tortilla may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks; a large tortilla can be cut into triangular portions (pincho de tortilla).
The first reference to the tortilla in Spanish is found in a Navarrese document, in 1817.
According to legend, during the siege of Bilbao, General Tomás de Zumalacárregui created the "tortilla de patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army.
However there are many tales about this dish ... including a very large tortilla which was made by twelve chefs in Vitoria, Spain in 2014, claiming to be a record ... it was 5 m (16 ft) in diameter.
There are many additions you can add to the base ingredients including green peppers like this recipe suggestion below.
Ingredients:
The Spanish tortilla (tortilla de patatas) is widely eaten in Spain and some Spanish-speaking countries, and there are numerous regional variations.
The tortilla may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks; a large tortilla can be cut into triangular portions (pincho de tortilla).
The first reference to the tortilla in Spanish is found in a Navarrese document, in 1817.
According to legend, during the siege of Bilbao, General Tomás de Zumalacárregui created the "tortilla de patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army.
However there are many tales about this dish ... including a very large tortilla which was made by twelve chefs in Vitoria, Spain in 2014, claiming to be a record ... it was 5 m (16 ft) in diameter.
There are many additions you can add to the base ingredients including green peppers like this recipe suggestion below.
Ingredients:
Serves Four
6-8tbsp olive oil
1 onion, peeled and finely sliced
5 green peppers, seeded and finely chopped
2 garlic cloves, finely sliced
6 eggs
salt
pepper
Method:
1 onion, peeled and finely sliced
5 green peppers, seeded and finely chopped
2 garlic cloves, finely sliced
6 eggs
salt
pepper
Method:
Heat the olive oil in a pan and add the onion. Cook very slowly with a pinch of salt until deep gold – about 30 minutes – stirring every so often. Drain, reserving the oil, then pour the oil back into the pan and add the peppers and garlic. Fry for 5-10 minutes until completely tender.
Whisk together the eggs and a little seasoning in a large bowl, then add the onions, peppers and garlic, again reserving the oil.
Put a large frying pan on the heat and add the reserved oil. When nearly smoking, carefully pour in the tortilla mixture, shaking the pan slightly to ensure it is evenly spread. Reduce the heat and cook for about five minutes until the underside is golden-brown.
Place a similar-sized plate on top of the pan and carefully, using a cloth, invert the tortilla on to the plate.
Add a little extra oil into the pan then slide the tortilla back into the pan and cook for another 3-5 minutes, until the centre is set. Slide back on to the plate and leave to cool for a few minutes.
Each serving contains:
Whisk together the eggs and a little seasoning in a large bowl, then add the onions, peppers and garlic, again reserving the oil.
Put a large frying pan on the heat and add the reserved oil. When nearly smoking, carefully pour in the tortilla mixture, shaking the pan slightly to ensure it is evenly spread. Reduce the heat and cook for about five minutes until the underside is golden-brown.
Place a similar-sized plate on top of the pan and carefully, using a cloth, invert the tortilla on to the plate.
Add a little extra oil into the pan then slide the tortilla back into the pan and cook for another 3-5 minutes, until the centre is set. Slide back on to the plate and leave to cool for a few minutes.
Each serving contains:
Carbohydrate 8.4g Protein 13g Fibre 4.4g Fat 29.4g
Thus Article Green Pepper Tortilla : Great For Lunch !
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