From an omelette mother and father golden cod, born something like this cod omelette I did the other day. Apart from being very good, I like this nice omelette by virtue of being made with ingredients of those who always have one in the pantry or refrigerator.
Of all the ingredients of cod omelette, there are two that I may make some frown and think that it is not always possible to keep on hand: their own cod and fresh parsley. But nothing easier, if you have a freezer. Frozen fish keeps all its properties, so I always I have in my wardrobe some cod loins with salt in it worth me cooking lots of dishes: broiled, grilled cod, cod with potatoes, etc. As for the parsley and other fresh herbs, I can say that I am happier in the independent Republic of my kitchen, since I discovered how comfortable and practical it was freezing. Furthermore, thawed on the fly, and keep all the flavor.
Of all the ingredients of cod omelette, there are two that I may make some frown and think that it is not always possible to keep on hand: their own cod and fresh parsley. But nothing easier, if you have a freezer. Frozen fish keeps all its properties, so I always I have in my wardrobe some cod loins with salt in it worth me cooking lots of dishes: broiled, grilled cod, cod with potatoes, etc. As for the parsley and other fresh herbs, I can say that I am happier in the independent Republic of my kitchen, since I discovered how comfortable and practical it was freezing. Furthermore, thawed on the fly, and keep all the flavor.
Ingredients of a cod omelette (for 2 people):
400 gr. cod in the salt
3 eggs
1 onion
2 cloves of garlic
fresh parsley
Olive oil
Sweet paprika
Salt and pepper
400 gr. cod in the salt
3 eggs
1 onion
2 cloves of garlic
fresh parsley
Olive oil
Sweet paprika
Salt and pepper
Preparation:
1. Chop the onion and two cloves of garlic, and brown them in a skillet over low heat, with a splash of olive oil.
2. Meanwhile desmigajamos cod, and when the onion is almost transparent, then add to the pan along with the parsley finely chopped. Climb a little fire and we will remove insistently, until crumbs are white cod.
3. Beat three eggs in a bowl, and in it we pour the contents of the pan. Check the salt being careful not to overdo it (if you're using cod in salt point, just need to add more). Also add pepper to taste, and a little sweet paprika. Mix well.
4. A medium-high heat in a nonstick skillet oiled across its surface, we'll mix and wait for the eggs curdling. Then with the help of a lid or a flat plate, we will turn the tables and again volcaremos carefully in the pan.
1. Chop the onion and two cloves of garlic, and brown them in a skillet over low heat, with a splash of olive oil.
2. Meanwhile desmigajamos cod, and when the onion is almost transparent, then add to the pan along with the parsley finely chopped. Climb a little fire and we will remove insistently, until crumbs are white cod.
3. Beat three eggs in a bowl, and in it we pour the contents of the pan. Check the salt being careful not to overdo it (if you're using cod in salt point, just need to add more). Also add pepper to taste, and a little sweet paprika. Mix well.
4. A medium-high heat in a nonstick skillet oiled across its surface, we'll mix and wait for the eggs curdling. Then with the help of a lid or a flat plate, we will turn the tables and again volcaremos carefully in the pan.
Several warnings: when turning the tortilla, proceded without fear but with determination. Some people use a skillet to make tortillas only to preserve its non-stick ability. Care (do not care to repeat) with the amount of salt that you throw, depending on which cod salt. Ask about the tortilla curd, is a matter of taste. Everything is tested.
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