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Omelette with turnip greens and chorizo

Omelette with turnip greens and chorizo

Info.

  • Half
  • 30 minutes
  • For 5 people
  • 0.8 € / person
  • 260kcal per 100g.

How to make a turnip and chorizo ​​omelette . I present a quick proposal, great for a quick dinner and if it is left over for the next day, cold for breakfast as you like at home.

In the Galician orchards from the end of November to February we have an intense green color, a beautiful color that attracts attention.

They are one of the most consumed vegetables in Galicia in Autumn and Winter, cooked, broths and pots accompany it. But they can also be taken in other preparations.

What is grelo? It is the turnip shoot, at the end of which the flowers will appear. Its appearance is that of a more or less thick stem from which some leaves emerge and at the end the flowers. If you use canned turnip greens, you will make the recipe in a plis plas. Without it will take you a little more time,

You can see this omelette in several restaurants near A Coruña, a tortilla not very curdled in the style of the Betanzos omelette , with all the flavor of Galicia.

Although surely the omelette that you like the most, without arguments, is your mother’s, I think you have to give this recipe a chance. It has been taught to me by a cooker like me, a farras companion, a great friend and other necessities. Many of you know him by Bus , others by Manuel.  

Manuel commented that the Galician tortillas were sweeping the national tortilla championship (which there is), and he told us:

“The best omelette is the one made with the terriña products, there is no way to collect some turnip greens in the garden an hour before making it, with the homemade eggs, the ones that the neighbor gives me, the texture of those house eggs, they have the necessary properties to differentiate a good omelette from a bad one… Taste, color and aroma where the juicy egg ends up flooding the plate with a tortilla that you hallucinate ”.

This is how I present it in our Galician recipe book, Betanzos-style and without onion.

Here the first problems may arise, there will be someone who wants it well curdled and who wants it with the egg still somewhat raw inside. I am not going to get into that debate, each one who makes his omelette as he likes.

Preparation of the base of the omelette. The potatoes

  1. We peel the potatoes, we wash them to remove dirt and very importantly, we dry them.
  2. We cut into semi-thin sheets, I do not like them to fall apart but when they are fried, they toast a little.
  3. The theme of the thickness of the potatoes also goes to taste and some people prefer to cut them into very small pieces. In very thin sheets that almost break when frying and rather large.
  4. We put them in a large bowl, where we will then mix with the egg and add salt to taste. Stir well and reserve.
  5. We chose our largest, non-stick frying pan. We put it on the fire and add a good extra virgin olive oil.
  6. We put the cut and already salted potatoes in the pan and let them cook for about twenty minutes over medium heat. While they are frying, in the bowl where we are going to put them, we beat the eggs, we reserve.
  7. Remove the potatoes with a slotted spoon from the frying pan, leaving them with as little oil as possible, well drained.
  8. If we do not want any extra oil we can use a large strainer, let them drain and then put them in the bowl with the egg.
  9. We rest the future omelette for a few minutes so that all the flavors come together while we prepare the turnip greens and the chorizo.
  10. After those minutes this mixture is already delicious, try to toast some bread and add a capita with this mixture, incredible.

Preparation of the base of the omelette. The turnip greens and the chorizo

  1. We drain the turnip greens very well with cold water and transfer them to a saucepan or casserole with hot water. It is to remove the remains of the conservation water from them. Logically you can use fresh turnip greens, but by using them canned you can make this omelette all year round.
  2. With a slotted spoon we remove the turnip greens from the water and press to remove as much water as possible.
  3. We go to a cutting board and cut as thin as possible so that they are perfectly distributed throughout the omelette. Add to the bowl with the potatoes and the egg.
  4. We cut the chorizo ​​into small pieces and transfer to a frying pan without oil. With the own fat of the chorizo ​​they will be perfectly roasted.
  5. Cook over medium heat for 3 minutes and drain the fat that the pieces have released with a strainer. We add it to the rest of the ingredients and we combine everything very well with a spatula.

Curdle turnip omelette and chorizo. Final presentation

  1. In the same pan in which we have fried the potatoes and once the oil has been removed. We cook the mixture that we have at rest.
  2. I like it little cooked, that when you break it with the fork a little liquid egg comes out.
  3. For this type of omelette we only need 4 minutes over medium-high heat on each side.
  4. To turn it around I use a large flat plate that I have for salads. But you can use a plain edge cover, even now I have seen that they sell special covers to flip the omelette.
  5. Use the most comfortable and easiest method for you so that you do not scatter it carefully. Do not despair if it does not come out, in which case you will have a more curdled omelette, but just as delicious.

The issue of the interior of the omelette is the one that generates the most controversy in Spain. That exact point of cooking of the potato, the precise amount of egg, the combination of fires and the cooking time.

Here you have a step by step in photos where I show how to prepare this recipe for tortilla de grelos and chorizo . Do not miss any detail so that it comes out perfect.

Tips for a turnip omelette and yummy chorizo

  • The choice of potatoes is very important. We have different types of potatoes, some are very good for cooking, others for roasting and white Kennebec type potatoes. They are the best for frying and achieving the best texture.
  • The omelette is an essential dish in Spanish gastronomy. If you want to deviate a little from the more traditional, here on the blog I have many options: the stuffed omelette , the country omelette , the cod omelette the vegetable omelette , etc.
  • From the end of Autumn to the end of Winter we have to take advantage of turnip tops, this seasonal product that is so rich in my land. Although they are also preserved and frozen all year round. Take advantage now that they are at their best with fantastic quality to make the most of its flavor.
  • This omelette could also be made with turnips. Some people confuse turnip greens and turnips. Both products are the turnip leaves, the difference is that turnip greens are harvested before flowering, this process in Galicia is called “grelar” and turnips are the same leaves before that phase.
  • If you want to improve your omelette, this is an easy and non-traumatic way to make it much richer. You can prepare the classic Spanish omelette.
  • You can add a creamy touch with a little Arzúa-Ulloa cheese. I assure you that this way you are going to embroider the most Galician omelette in the world.

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