Cookbook:Omelette of Breadcrumbs
|Omelette of Breadcrumbs|
|Servings||2 (image only for 1)|
|Time||10 min approx|
Cookbook | Ingredients | Recipes | Cuisine of Spain
The omelette of breadcrumbs (in Spanish, Tortilla de pan rallado) is a traditional recipe from Málaga, Spain. The origins of the recipe are uncertain and diverse.
The Romans cooked an omelette shaped cake which they called ovorum torta. The omelette recipe "with milk", with honey and ground black pepper, collected by Apicius, reveals his age.
- Beat the eggs adding finely chopped garlic and parsley successively.
- Add breadcrumbs making sure the mixture is uniform.
- Cook the omelette over low heat with a few drops of cooking oil to prevent sticking.
Tips and tricksEdit
- You can decorate the omellete with small slices of tomato or similarly, something not too fancy. It is usually served in shaped cake.
- First beat the egg whites separately and then add the yolks. You will get a more spongy omelette.
- The mount of breadcrumbs can be modified by the diners. Adding more breadcrumbs in the mixture of beaten eggs you will get a thicker omelette. Just opposite, with less breadcrumbs, you will get a lighter omelette.
- ↑ Mapelli López, E., Cocina Tradicional Malagueña, Prensa Malagueña, S. A. Diario Sur, recipe nº 51.