Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tortilla gallega. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʎa]) is a flat, circular and typical food, similar to a thin flatbread, usually made from nixtamalized corn or wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]). En RESTAURANTE LA CASA GALLEGA mimamos su paladar, por ello hemos preparado una deliciosa oferta de platos que podrá conocer con nuestra. Stir together the flour and salt.
Tortilla Gallega is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Tortilla Gallega is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook tortilla gallega using 7 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Tortilla Gallega:
- Make ready 7 potatoes
- Take 1 cup Sunflower oil
- Take 4 chorizos caseros
- Prepare 6 Eggs
- Make ready 2 pinches Parsley
- Take to taste Salt
- Get To taste pepper
Hoy versiono la rica tortilla de patata y la doy un toque original y divertido integrandola con productos gallegos como el lacón y el queso de tetilla entre. Porque una vez hecha la tortilla se. Heat a large frying pan over a medium-high heat. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest.
Steps to make Tortilla Gallega:
- Peel & slice potatoes, wash & rinse access water.
- 1 cup Sunflower oil heated in skillet
- Slice up chorizos caseros
- Crack the eggs and whip them. Set aside.
- Add potato to oil after 5 minutes in oil, gently toss to prevent burning on one side.
- Remove potatoes and lay them in a bowl with a paper towel to remove excess oil- this is how the potato should be cooked- Not fully golden brown but cooked throughly from the inside.
- Back to the eggs- Add preferred seasonings to eggs and salt to taste.
- Drain oil from same skillet and leave just enough so that the bottom is coated.
- Mix in chorizo and eggs into cooked potato, toss evenly.
- Evenly tossed like this
- Pour mixture into pan and evenly set it so it’s nicely flat on the skillet then cover for 5 minutes.
- Flip torta over and continue cooking for 5 more minutes.
- Flip
- Presentation!
Heat a large frying pan over a medium-high heat. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months. B?ense os ovos e eng?eselle o chourizo, os feix?s verdes, os ch?haros, os grelos e as patacas cando estean listas; mest?ase todo e fr?ese nunha tixola. The first time I finally got the nerve to make a tortilla española of my own it was a split-second decision, followed by an hour in the kitchen and a resulting tasty, though partially burnt, tortilla concoction.
So that is going to wrap this up for this exceptional food tortilla gallega recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
