Original and tasty omelette recipes (so as not to fall into the classic potato omelette)

Humble and helpful, the tortilla can nevertheless reach high levels of sophistication depending on the ingredients used and how it is presented.

• How to make a perfect French omelette
• How to make perfect potato omelette
• Autumn omelette recipe with chestnut compote
• Millefeuille tortilla recipe with fine herbs
• Sweet coconut omelette and pistachio recipe
• Iraqi omelette recipe with three aromas
• Recipe for plantain in tortilla

The word with which the French refer to the omelette, omelette, comes from the Latin ova mellita, which means eggs with honey, since this was the mixture that they heated until curdling, along with a little water.

Although it is not clear that the French omelette is a French creation, there is no doubt about the Spanish origin of the potato omelette, of which Sephardic recipes are already found. The most widespread legend about its origin tells that the Carlist general Zumalacárregui landed in a Navarrese hamlet and asked to be fed. The farmer gathered all she had: eggs and potatoes. This is how they say that the Spanish tortilla was born.

But, beyond the potato omelette, there are other original omelette recipes that are true delights for the palate.

HOW TO MAKE A PERFECT FRENCH OMELETTE

Making a French omelette, or even potatoes, is a simple and affordable task, but some tips contribute to a better result.

• Take eggs out of the fridge in advance to temper.
• Salting the eggs at the time of beating them.
• It is important to integrate the egg white with the yolk but without beating excessively.
• For a bulkier French omelette or soufflée separate the egg whites from the yolks, beat to the point of snow and mix again.
• The omelette improves if you add a little milk or water to the eggs.
• Better to avoid omelets with more than six eggs: they are mediocre.
• To give a point of garlic to the tortillas, rub the container where the eggs are going to be beaten with a clove of garlic.
• If you add a pinch of cornmeal to the eggs, they set better.
• The best tortilla pans are cast iron, which evenly distribute heat. Before their first use, it is advisable to leave them overnight smeared with oil. Then they are rubbed with salt, washed with soap and water and dried.
• It is worth reserving a specific plan for French omelettes and try not to grate it or wash its interior with water. To clean it, it is covered with a layer of salt, which is slightly heated and removed with a kitchen paper, rubbing gently.
• It is better to heat the pan first, add the oil and, when pouring the eggs, reduce the heat.

HOW TO MAKE PERFECT POTATO OMELETTE

In addition to following the above tips, to make a perfect potato omelette…

• Potatoes should preferably be white. The best are Kenebec, Bintje or Monalisa.
• It is better to cut them with the knife and end up breaking them with your hands, so that the starch breaks.
• They have to be cut thin and browned in oil but without being fried.
• It is better to salt them at the end.
• The eggs do not have to foam to make it juicier.
• It is important to “break” the tortilla several times and smooth it again so that it sets more quickly and evenly. Then lower the heat and turn it over with a plate.

5 VERY DIFFERENT TORTILLA RECIPES TO PUT VARIETY ON YOUR MENU

RECIPE FOR TORTILLA WITH CHESTNUT COMPOTE

INGREDIENTS (FOR 4 PEOPLE):

• 6 to 8 eggs
• 200 g níscalos
• 200 g chanterelles or “rovellones”
• 200 g eggplant
• 50 g red pepper
• 100 g chestnuts
• 2 garlic cloves, chopped
• 8 chive branches
• 1 onion
• 30 g flour
• 20 g butter
• 60 ml olive oil
• salt

PREPARATION (15′ + 40′ COOKING + 30′ REST):

1. Gently sauté the onion in butter, salt and pour the chestnuts previously scalded and peeled. Cover with some water, cover, let cook for about 25 minutes and go through the mixer until you get a compote.
2. Then prepare the eggplant. Wash, part longitudinally in four and then in thin sheets. Salt and leave on a drainer for about 30 minutes to release the bitterness. After this time, it passes through water and dries thoroughly.
3. While the eggplants rest, clean the chanterelles by removing the tip of the earthy foot and immersing them a couple of times in cold water. Also clean the níscalos with a cloth, or under the tap if they are very dirty. Cut the earthy foot and hats into slices.
4. Heat some oil in a pan and sauté the níscalos. When the water they release evaporates, add the chanterelles and the pepper cut into strips. Continue cooking. Lightly brown and add the chopped garlic. Remove from heat and set aside.
5. Once the mushrooms are sautéed, flour the eggplant and fry in oil until tender and a little golden. Drain on kitchen paper and mix with mushrooms and chopped chives. Heat the mixture slightly.
6. Prepare the filling, crack and beat the eggs with a tablespoon of water and salt to taste, and mix with mushrooms and eggplant. Heat oil in a pan, pour the mixture, stir, flatten and turn it over. Serve with chestnut compote.

o    VARIANTS:

• For this omelette you can use other varieties of mushrooms, such as mushrooms, boletus, edulis …
• You can also add some potato.
• Parsley can replace chives
• The compote can be purchased in advance prepared in specialized stores.

NUTRITIONAL INFORMATION:

• Calories: 429
• Carbohydrates: 25 g
• Protein: 15 g
• Fat: 30 g
• Cholesterol: 483 mg.

MILLEFEUILLE TORTILLA RECIPE WITH FINE HERBS

INGREDIENTS (FOR 6 PEOPLE):

• 8 eggs
• 1 handful of fresh spinach leaves
• 1 tablespoon thick tomato sauce
• 200 g grated pumpkin
• 200 g goat cheese
• 200 g zucchini
• 200 g carrot
• 200 g onion
• 50 g grated Parmesan cheese
• 200 ml milk cream
• 20 g butter
• ground cayenne pepper
• chervil, tarragon, parsley, chives
• 1 garlic clove
• 40 ml olive oil
• salt

PREPARATION (15′ + 30′ COOKING):

1. Finely chop the onion, peeled carrot and unpeeled zucchini and sauté them in oil in this order. Once sautéed, salt and pepper, season with a little grated Parmesan and set aside.
2. Lightly sauté the cleaned spinach leaves with oil and a clove of chopped garlic. Reservation. Sauté the pumpkin sautéed and seasoned with a pinch of salt and cayenne pepper. The herbs are finely chopped and set aside as well.
3. Beat the eggs two by two, in separate containers. Salt and pepper and then mix as follows: two eggs with the tomato, two more with the spinach, another two with the fine herbs and the last with the pumpkin.
4. Once the mixtures are prepared, proceed to curdle the tortillas, two of each type, in thin and uniform layers, as if they were somewhat thick crepes. Interspersing different tortillas with the filling of vegetables the millefeuille floors are mounted.
5. To make the sauce, boil the cream with the grated goat cheese and butter, stirring to prevent it from sticking. Season with salt and pepper and remove from heat when slightly bound. Garnish the millefeuille with fine herbs and serve along with the sauce.

VARIANTS:

• You can replace the parmesan with grated toasted almonds.
• Cutting the edges of the cake into squares gives you a more pronounced layer effect.

NUTRITIONAL INFORMATION:

• Calories: 423
• Carbohydrates: 18 g
• Protein: 22 g
• Fat: 38 g
• Cholesterol: 469 mg

SWEET COCONUT OMELETTE AND PISTACHIO RECIPE

INGREDIENTS (FOR 4 PEOPLE):

• 5 eggs
• 80 g chopped green pistachios
• 100 g fresh coconut
• 50 g candied lemon peel or the peel of 1 fresh lemon
• 30 g butter
• 50 g sugar
• 1 tablespoon powdered sugar
• 20 ml olive oil

PREPARATION (10′ + 10′ COOKING):

1. Cut the coconut into squares or strips. Chop the pistachios and also the lemon peel. If you do not have candied lemon peel, peel the lemon avoiding the white part, cut into small strips and boil in its own juice, with a tablespoon of water and two of sugar.
2. Heat half of the butter lightly in a pan. Pour the pistachios, coconut, lemon peel and sugar, and remove from heat.
3. Beat the eggs and add the filling mixture. If you beat the egg whites to the point of snow the tortilla is fluffier. Clean the pan, heat and add the rest of the butter with a few drops of oil. Pour the tortilla and stir to curdle it. Turn it over and continue cooking until the egg is completely curdled. Serve sprinkled with powdered sugar.

NUTRITIONAL INFORMATION:

• Calories: 492
• Carbohydrates: 24 g
• Protein: 14 g
• Fat: 38 g
• Cholesterol: 411 mg.

IRAQI OMELETTE RECIPE WITH THREE AROMAS

INGREDIENTS (FOR 4 PEOPLE):

• 6 eggs
• 50 g white bread crumbs
• 200 g onion
• 50 g chopped walnuts
• 50 g raisins
• mint
• 4 strands of saffron
• 1 teaspoon turmeric
• cinnamon powder
• 60 ml olive oil
• pepper and salt

PREPARATION (10′ + 15′ COOKING):

1. Peel the onion and julienne. Living room and sauté. Add the raisins and nuts and finally the turmeric and saffron. Remove from heat.
2. Salt and pepper and beat the eggs. Add the bread crumbs and, finally, the onion with the nuts. Curdle the tortilla in a flat pan, making sure it is cooked completely and golden.
3. With a cut pasta cutter in circles, sprinkle with a little cinnamon and serve garnished with mint.

NUTRITIONAL INFORMATION:

• Calories 423
• Carbohydrates: 19 g
• Protein: 14 g
• Fat: 32 g
• Cholesterol: 471 mg.

TORTILLA RECIPE WITH PLANTAIN

INGREDIENTS (FOR 4 PEOPLE):

• 5 eggs
• 1 male banana not very green
• 100 g gouda (or vegetable) cheese
• 1/2 canned green chilli
• 1 tablespoon milk
• cayenne pepper powder
• 40 ml olive oil
• pepper
• salt

PREPARATION (10′ + 15′ COOKING):

1. Dice the cheese and set aside. Peel the plantain, richer in starch than other varieties and normally cooked as a vegetable in savory recipes, cut it also into cubes and sauté. Salt and pepper and add the sliced green chilli.
2. Beat the eggs with a pinch of salt and pepper, and a little milk. Pour half of the eggs into a hot skillet. Stir to set the egg in a uniform layer and spread half of the cheese and banana on the surface. Fold the tortilla on itself and turn it over. Repeat the operation to get another tortilla.
3. Serve either hot sprinkled with cayenne pepper or ground sesame if you prefer a less intense flavor.

NUTRITIONAL INFORMATION:

• Calories: 324
• Carbohydrates: 10 g
• Protein: 16 g
• Fat: 24 g
• Cholesterol: 414 mg.