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Potato tortilla with peppers and cheese

Potato tortilla with peppers and cheese

A large potato, cleaned and cut into thin slices, brown in a non-stick pan in 2 tablespoons of olive oil. After they have browned well on both sides, the potato slices are removed and left to drain on a napkin. In the same pan, put a medium-sized julienned onion, sliced ​​kapia pepper and two cloves of sliced ​​garlic. 5 minutes on medium heat is enough to soften the onion and pepper.

Meanwhile, beat 5 eggs, in which we add salt, pepper, a small bunch of parsley, chopped and cheese. I put some leftover bellows cheese, which I shredded by hand.

Remove the hardened vegetables from the pan, if necessary, add a little more oil and arrange the potato slices in the pan, side by side. Put onion and pepper and egg mixture on top. Cook over medium heat for about 5 minutes, until the eggs coagulate and the composition comes off the edges of the pan. With the help of a plate we can turn the tortilla so that it browns on the other side as well. But I didn't succeed, so I left it in the oven for 5 minutes, with the pan until it browned on the surface.

Take it out and put it on a plate, cut it into slices like pizza and serve it both hot and cold.


Quesadillas or how to enjoy hot style cheese and tortillas

Mexican cuisine is one of the most appreciated in the world. Vibrant, full of attitude and extremely spicy, the gastronomy inherited from the ancient peoples of North America maintains its tradition even today and conquers us with each recipe.

There is no lover of good food who has not heard of tacos, pozole, enchiladas, moles or quesadillas at least once in his life. They are delicious dishes that have put Mexico on the culinary map of the world. Because they do not need complicated recipes, they have come to be loved by all chefs, professional or not. Few people know, however, how and when these dishes appeared.

What is quesadilla?

In short, it is a typical Mexican dish obtained from two main ingredients: tortilla and cheese. Basically, all you have to do to prepare such a preparation is to take a tortilla made of corn or white wheat flour, fold it and add cheese in the middle. Of course, over time the recipe has changed and, in addition to the aforementioned dairy, the filling began to contain chicken, beef, seafood or simple vegetables.

What any connoisseur of gastronomy needs to know is the difference between an authentic quesadilla and other types of food that can resemble it. For example, if you notice that you only have cheese between two slices of tortilla, then don't be fooled into eating quesadilla because this way of packing turns what you have on your plate into synchronized.

Also, the difference between quesadillas, tacos and burritos is fine, but extremely important for the locals, so they should not be confused. Remember, as an essential landmark, that an authentic quesadilla must be prepared with melted cheese & ndash unlike tacos, which accept any type of cheese & ndash, meaning a kind of traditionally melted Mexican cheese. Moreover, a burrito, for example, has a larger diameter and rolls. Quesadilla is served with guacamole and sour cream.

The story of a quesadilla

The story of this dish is slightly uncertain, the main reason for the lack of information being the very age of the recipe. Moreover, the way it evolved and the fact that it went through a lot of ingredients and cuisines, contributed to the loss of the story. Even so, experts believe that the history of this food is related to the way Mesoamericans prepared their food. It is believed that when they discovered the New World, the Spaniards became acquainted with quesadillas and offered them the name it still retains today. Probably related to the two main ingredients, they merged their Spanish names (queso and tortillas) and offered the name preserved to this day.

Variations on the same theme

There are several recipes for this dish, and among the best known are gringas if pochas, which have other fillings, but are prepared in the same way as the famous quesadillas. In addition, in central Mexico, the quesadillas recipe is prepared in a completely different way, the ingredients used being first assembled raw and cooked only after the folding process is complete. In this area, quesadillas look more like a pate. The raw tortilla sheet is filled with cheese, meat, chilli peppers, potatoes and sausages, folded so as to insulate them all and put in the oven.

Any brave person must try at least once in their life an authentic recipe for quesadillas, which does not lack a little red pepper, extremely hot. Don't forget to take a cold beer out of the fridge, which will only go well with the famous Mexican dish.

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Ingredients for the tortilla or omelette recipe with baked potatoes

  • - 2-3 potatoes depending on size
  • -5 meatballs
  • -150 g sausage
  • -150 g cheese
  • -200 ml broth
  • -8 eggs
  • -salt
  • -pepper
  • -oof for some tray

How do we prepare the omelette recipe with baked potatoes or tortilla?

We peel the potatoes and slice them thin as for chips. I used the thinnest multifunctional slicing grater, but they can also be made from a knife if you are skilled.

Put the potato slices in cold water to remove from the starch. Chop the sausage and meatballs into small cubes. grease the pan with butter, if it is a non-stick pan, this step is not necessary, I used this type of tray and I did not grease it. Place a row of potatoes in the tray over which we sprinkle the meatballs and grate a layer of cheese. Then another layer of potatoes over which we sprinkle the sausage and grate another layer of cheese.

The last layer is of potatoes and we try to cover the previous layer of cheese as well as possible.

We make the egg mixture

In a bowl, break the eggs and mix them well with a fork. Add the broth, salt and pepper and mix until you get a homogeneous composition. Pour the composition into the pan and grate the remaining cheese on top. Bake at 180 degrees Celsius until the cheese is browned on top.

Tips and tricks

You can use boiled potatoes and in this case you should have about 5-6 potatoes because they can no longer be sliced ​​so thin and automatically to cover the 3 layers you need a larger amount. I prefer raw potatoes because they taste better when cooked al dente and because this taste reminds me of the potato liqueurs made by my grandmother in the oven when she made bread and used the composition of raw potatoes with raw onions and oil, they were delicious.

The broth can be replaced by sour cream or milk or a combination of the 2 or we can use only eggs.

You can add any other ingredients we have in the fridge from vegetables such as: onions, peppers, zucchini, eggplant, broccoli, cauliflower, etc. to meats or cheeses of all kinds, it is a versatile recipe that helps you be creative. and create a unique option to your taste or simply collect the leftovers from the fridge.

The recipe and the pictures belong to Ionela Luminita Streza and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.

Recipes with Gina Bradea & raquo Recipes & raquo Tortilla or omelette with baked potatoes and what's more in the fridge


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Baked peppers in vinegar

Ingredient: 3-4 peppers
1 cup of vinegar
2 tablespoons oil
salt to taste
1 teaspoon grated sugar
1 cup of water.

Bake the peppers on all sides until well browned, salt and toss in a saucepan with a lid. When they cool we can peel them very easily, that's why I make them the night before. After peeling, we cut them as we wish, into strips, larger or whole pieces. Put in a bowl a cup of vinegar, a little oil, salt, a teaspoon of sugar and a cup of water. Let them sit for a few minutes so that the ingredients blend.


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Capsicum are vegetables that we encounter until late autumn, so it's a shame not to use them as often as possible. In this unique combination they are absolutely delicious.

ingredients

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100 g old telemea (cow or sheep)

1 teaspoon granulated garlic

2 tablespoons olive oil

Wash the peppers, cut them in half, lengthwise, keeping the tail. Removes seeds and nerves. Grate the Telemea cheese, then combine it with the cottage cheese and mascarpone. Season with salt (keep in mind that the telemeau is salty), pepper and granulated garlic and add chopped parsley and, if you wish, slices of hot pepper.

Homogenize and fill the pepper halves with this mixture. Put the peppers in a pan greased with a little oil, sprinkle with olive oil and bake on medium heat for 15-20 minutes, until lightly browned. Serve hot, with sticks or toast.


If you want you can give up the egg, it seems to me that it is welcome because it binds the composition very well.

Pepper, ham, salami, cut them into cubes, finely chop the onion, as well as green parsley, grate the cheese.

Beat eggs with a little salt and pepper, add the rest of the ingredients, except the butter.

In a non-stick pan, melt a piece of butter, put a tortilla, over it half of the filling, then another sheet of tortilla and a little butter on top.

Let it cook for about 2-3 minutes, be careful not to overheat the fire, the tortilla burns very quickly and with a spatula we turn it slightly. Let it fry on the other side and the preparation is ready.

We turn it over on a plate or on a wooden bottom and do the same with the other two tortilla sheets.

We cut with a sharp knife into quarters and so we have four absolutely tasty sandwiches.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


13 comments to & bdquoTortilla & rdquo

Probably you are very young, you have no way of knowing that these are called in Romanian cococi, from the great-grandmother's reading :-) The tortilla is composed of vinegar or something else that adds acidity.

I'm not very young:) & # 8230 probably says so, I took a recipe from a blog I did not have time to inform myself correctly, however I think that if you use baking powder is enough, anyway if you have the recipe I would be happy to write the original, I would like to try it at least to be able to make a comparison. Thank you for visiting my blog, I hope you find interesting recipes :)

tortilla as it is written in Spanish means a kind of omelette with potatoes but a little thicker than 2.3 cm and the recipe is like this. APPROXIMATELY ONE KG OF POTATOES 5 EGGS AND ONION REMAIN WHITE NOT TO BURN YOU DRAIN AND MIX WITH THE WHIPPED POTS WELL PUT THEM IN A PAN WITH A DIAMETER OF 18 CM YOU TURN THEM OVER THAT ON THE PANCAKES YOU CAN OPTIONALLY PUT SALAL HAM ON EVERYTHING YOU HAVE

Maybe you can tell me how I can subscribe to Amalia's recipes.

I apologize. I didn't show up. My name is Valentina.
I'm waiting for instructions. Goodbye

Valentina sorry I just saw your message :). I did not subscribe to anyone but in principle it should work like this: Look at the top right write & # 8222subscribe to my recipes & # 8221, then & # 8222Postari & # 8221, click on the right arrow and you appears right below everything & # 8222my yahoo & # 8221 click. If it doesn't work, please send me an email at [email protected] and I will answer you. A beautiful day !

Excuse me for sticking in. But tortilla is not nearly what you made here. Tortilla is a recipe specific to both Spain and France (in both countries there are only a few different) with the same basic ingredients : potatoes and eggs. I don't know from which blog you got the recipe but the name is totally wrong (for what you did)
I praise you for the other recipes!

Anonymous no problem for clarifications, I would be happy if you would write the recipe to try it and take it out & # 8230 I think I took it from the net, I suffered with others & # 8230if I agree I think the potato tortilla is a thing with potatoes that are fried and eggs are added & # 8230 unfortunately I didn't inform much about a recipe, I try it and that's it. Thank you again and if you have time to write my recipe I would be grateful.

The Spanish tortilla is an omelette with potatoes and possibly onions. Is this from the Mexicans? what are you using it for that I fill it with salad of vegetables and parmesan sauce so roll like a pancake ummmmmm que rico!

I really like your recipes, I would like to subscribe too. [email protected]es
congratulations for the blog. Diana

Diana from mexixani e :)), in order to subscribe you can see that at the top right it is written Subscribe to Posts or Comments click on Posts


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