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13 Oct Spanish omelet with mushrooms

Spanish omelet with mushrooms is cooked slowly, like everything Spanish, and also without the traditional addition of milk, but with a filling. The ingredients are as follows:

Champignons – 4-5 pcs.;

Chives – 2 branches;

Eggs – 2 pcs.;

Cheese – 2 tbsp .;

Balsamic vinegar – 1 tsp;

Butter – 1 tsp;

Olive oil – 1 tsp;

Salt to taste;

Spices to taste.

Cut the mushrooms coarsely into 2 or 4 parts. Chop green onions into slices of 1.5 – 2 centimeters. Add balsamic vinegar to the mushrooms and onions and marinate for 5 minutes. Heat butter and olive oil in a pan, fry mushrooms and onions until golden brown. Remove mushrooms and onions in a separate plate. Beat eggs with salt and aromatic spices to taste. Add to the cheese grated cheese on a fine grater, mix. Pour the omelet into the same pan where the mushrooms were fried. After half a minute put mushrooms with onions in the middle of the omelet. Cook the omelet until cooked over low heat, occasionally raising the edges so that the omelet is evenly fried. At the end of cooking, bend both edges of the omelet to the middle, as if folding it three times. Spanish omelet with mushrooms can be served with fresh vegetables.

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