How to prepare a delicious omelet

How to prepare a delicious omelet
How toprepare a delicious omelet
Prepare an omelet is a challenge that anyone who likes cooking must face, but you should know to make an omelet is simple but make a good omelet it is not.

The first thing we need are the ingredients: potatoes, eggs, onion, salt and oil. We must use good ingredients, potatoes should be soft and mealy pietas never, fresh eggs and if they are better corral, good soft onions and olive oil.

We have to take a good pan with nonstick in good condition so that we are not sticking, advice is only use it to make tortillas and fried eggs. A handy trick you can use if you do not have a good pan so that you will not stick omelet is to cover the bottom of the pan with salt, then fry until it turns brown lightly, then we remove the salt with paper towel or cloth and you can already use the pan without the risk of food sticking to you.

The whole process of development is done by eye and is almost impossible to make an omelet with exact amounts. The important thing is that the ratio of the ingredients is correct. A rule that you can use if you like curd is: per potato the size of a fist and put an egg if you like very juicy for every 3 potatoes put 4 eggs or 5 if they are small. It is always better if in doubt put a sin egg rather than less.

First we peel and cut potatoes, some people prefer to cut them into thin slices and diced other important thing is that they all have a similar size to that take the same time in the making. Once cut we take good handful of salt and put them in hot oil.

Now cut the onion into pieces not too small, the amount of onion is in taste, from those who do not like and do not put or put a tiny onion, even those who like a lot and put one or two onions omelet depending on size onions and potato omelet, you have to try to come up with the formula that you like. Not to cry when cutting an effective trick is to do under the extractor fan on or in a drafty place, try it see how it works.

It's time to fry the potatoes in plenty of hot oil. The oneness must be between fried and boiled, fried almost but not quite crisp. So do not run the risk of being left raw and all the oil will drain better. When almost cooked potato onion will miss with three minutes is sufficient to list, but here also each master has his own little trick and many with the fried potato from the start.

While the potatoes are fried can go whisking eggs in a bowl and add to these a pinch of salt. To come out very moist separate the yolks from the whites and assemble these until stiff, we can also add a teaspoon of yeast and get the same effect. If we want to be juicier will add a splash of cold milk.

When the potatoes are ready drain them oil well to leave no oily and threw in the well beaten eggs and let the mixture sit 10 minutes and get the potato to soak and acquire the right consistency. The egg must cover the potatoes and onions.

Now put a tablespoon of oil in the well clean pan and when hot pour the mixture and let it do 1 or 2 minutes depending on whether we like it more or less curd.

We also need to have on hand a plate with which we will turn over the omelet and this should always be larger than the pan to avoid problems at the time to give it back and so afraid, we must make a quick and safe movement firmly and decisively. We put it on the pan and held him tightly with one hand while you use the other to turn it around by grabbing the handle. Now we just need to return the tortilla in the skillet to be finished curdle on the other side. This will take us 1 or 2 minutes if you like juicy and 2 or 3 minutes if we like curd. We spent the tables on a clean plate and Ready!

With these little tricks will get to enjoy a tasty omelet, now you just have to practice. And if you want to savor a rich omelet at any time without any effort be sure to try our delicious omelets.

10 most common errors that ruined Italian food

Italian cuisine is one of the most international but, as with all regional preparations globalize, on the road has lost many of its fundamental aspects. Worldwide eat pasta and pizza, but, in most homes and restaurants the basic rules of traditional Italian cuisine, much given, moreover, culinary dogma are not respected.
Academia Barilla, one of the most prestigious cooking schools in Italy -located in the city of Parma-, this week published a Decalogue with the most common mistakes foreigners make when approaching the Italian food. The institution, which has among its objectives "to defend and safeguard the Italian food products made by renowned artisans and appellation shoddy imitations" and "promote and disseminate the role of these products in traditional Italian cuisine" It leaves no room for heterodoxy. Or is Italian cuisine, or it is not.

The list of the ten most common mistakes is clearly geared to the Anglo diner, but in Spain, despite being closer, either we get rid of punishing the Italian cookbook. Until recently the only Italian we knew was preparing macaroni and sausage, and not just al dente, and although now is "the most" provide cover risotto, keep making errors book. For all lovers of Orthodoxy in the kitchen -and with respect to the Italian tradition following tradition is a guarantee of success-these are the ten mistakes you should never make.

10  most common errors that ruined Italian food
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1. Give the pasta as an accompaniment
Or pasta or risotto should never be served as accompaniment. Except in recipes like meat "Milanese", pasta and rice are taken in Italy as main course something that also is required if we want our calories to trigger. In Italy it is "sacrilegious" to use as a garnish, a space that is reserved almost exclusively, to vegetables.

2. To throw ketchup to pasta
The absolute height of all attacks Italian pasta recipe is accompanied with ketchup, a sauce spaghetti still bathing the middle -dorados- Spain, especially when diners are aimed at children. Academia Barilla qualify this practice as an "authentic culinary sin," although he forgets the other boat tomato sauces, which are nothing widespread in Italy. The reality is that to succeed with a good plate of pasta with tomato, you need to prepare a homemade sauce. There are thousands of recipes and, although there are very worthy products, any industrial preparation exceeds the benefits of a sauce made with fresh tomatoes in season. In winter, however, the pot peeled tomatoes may be the best alternative.

3. Cook the pasta in water with oil
In Spain is very usual squirt of olive oil to the pasta water, a practice that according point in the Academia Barilla, adds nothing to the dishes cooked. In his view, the oil should be added after draining the pasta.
Another ugly Spanish custom of the Decalogue is to forget to wash the pasta in cold water before drain it, which only serves to make it lose flavor. The Academy offers its own instructions to cook the pasta "al dente". One of the secrets, chefs say, lies in drain the pasta a minute before the cooking time indicated on the package, because the pasta will cook while making the sauce.

4. Serve the spaghetti with Bologna sauce
While the spaghetti Bologna are one of the most popular Italian dishes, the Academia Bacillary says the recipe is an international invention impossible to find in any restaurant in town that shares its name. The famous sauce, which itself is one of the basic classics of Italian cuisine, often accompanied by tagliatelle, pasta typical Bologna in Italy always cooked egg, not spaghetti.

Fussy remarks aside however much tell the difference between Academia Bacillary spaghetti and noodles is about to jump from the poles-, there are many Italian recipes that have perverted their way to international recipes. In the case of Spain spaghetti carbonation, which tend to smear cream, bleeding is particularly lacking an ingredient of the authentic Italian recipe that is made with egg.

5. Use the chicken as an ingredient in a pasta dish
"Nobody in Italy would throw chicken to pasta," says Academia Barilla Decalogue. According to the cooking school it is very typical in the US. In Spain, however, it is not at all popular. With the ingredients we seem to be more respectful, but perhaps it's because we have a similar raw material. One of the most ingrained habits in Spain is to prepare the pasta with tuna, which also make the Italians. In fact, in Italy the paste with fish or seafood is tremendously popular. Spaghetti with fruity de mare, or just with mussels, are one of the most successful preparations.

6. Ask a Caesar salad in Italy
The Caesar salad is a popular dish, present on the menus of cafes and restaurants around the world, but it is not an Italian recipe. In fact, it is very difficult to find in the country of the boot. There are different versions about the origin of the salad, but all agree that it began to pour in Mexico and later went to the US. It is believed that its inventor, Alex Cardin, which itself was designed in the Italian-restaurant that his brother, Caesar Cardin, ran in Tijuana: the Cesar's Place. While other stories place its origin in Serenade, what is certain is that Caesar Cardin patented the sauce in Los Angeles in 1948 and has since started to become popular in the US.

7. Decorate the restaurant with red checkered tablecloths and white
The cinema has exploited the image of the typical Italian restaurant with candles, great pasta dishes, jugs of wine and checkered red and white tablecloths. The first three elements may be true, but according to the checkered tablecloths Academia Bacillary are not typical anywhere in Italy.

8. Ask for a cappuccino after lunch
In Italy the cappuccino is only taken at breakfast, never after meals, when the espresso or machination (the equivalent of our cut) is taken. Not that it served in restaurants, but it is something reserved for tourists. Remember that the cappuccino is stronger than our "relaxing" coffee with milk, which in many parts of Spain is halfway between machination and cappuccino.

9. Find the Fettuccine Alfredo in Italy
Although Fettuccine Alfredo themselves are an Italian invention, no one in the country knows that name. The Alfredo sauce is a simple accompaniment for pasta made with butter and Parmesan cheese became famous in the restaurant Alfredo all Scrota in Rome, owned by Alfredo di Leloir. For some unknown reason, the recipe became popular in the United States and therefore in the world with the name you gave the seasoned restaurateur, but is only a version of the traditional Fettuccine -that donkey to say, "the butter "- one of the basic dishes of Italian cuisine, which itself can be found in any restaurant.

10. Go eat alone

The last point of the Decalogue of Academia Barilla, which could well have entitled "Italian cuisine for Dummies" - has more to do with the customs of the Italian company with the food itself. According to school chefs in Italy you will never go to a restaurant alone (which, today, is shocking if true), since the food is always enjoyed with family or friends. "The love and family is everything," says the Decalogue.