Receta muy popular en nuestro país Venezuela, hecha principalmente a base de huevos, cebolla y tomates.
Recipe very popular in our country Venezuela, made mainly from eggs, onions and tomatoes.
INGREDIENTES:
1-2 huevos por persona
1 cebolla
3 tomates
Sal
Pimienta negra
Aceite vegetal
Mantequilla
PREPARACIÓN:
Picaremos la cebolla en cuadritos pequeños (algunos prefieren en cuadros grandes) y reservamos. Los tomates a mi me gusta quitarles la piel para que al momento de cocinar el perico no tenga trozos de piel suelta, este método se llama ESCALDAR, que consiste en hacerle un corte en cruz en la punta de abajo del tomate y pasarlos unos segundos por agua caliente y luego por agua fría y de esta manera se logra despegar muy fácil la piel del tomate. Una vez hecho esto lo picamos en cuadritos pequeños como la cebolla y reservamos.
En un bowl o envase batimos la cantidad de huevos a utilizar, si son muchos se rectifica la cantidad de cebolla y tomate, reservamos.
En un sarten o caldero caliente colocamos el aceite y un toque de mantequilla, ponemos a sofreír primeramente la cebolla hasta que este transparente y luego colocamos los tomates, salpimentamos y colocamos los huevos batidos, con una cuchara de madera vamos removiendo y despegando del sarten o caldero hasta la mezcla este suelta, a mi me gusta dejarla un poco húmeda otros la prefieren mas seca.
A esta receta le podemos añadir un sin fin de ingredientes para variar cada día y siempre quedara deliciosa, por ejemplo: pimentón, ají dulce, cilantro, espinaca, acelgas, maíz, jamón o salchicha.
Recipe:
INGREDIENTS:
1-2 eggs per person
1 onion
3 tomatoes
Salt
Black pepper
Vegetable oil
Butter
PREPARATION:
We will chop the onion in small squares (some prefer in large squares) and reserve. The tomatoes I like to remove the skin so that when the parrot does not have pieces of loose skin, this method is called SCALDAR, which consists of making a cross cut in the tip of the bottom of the tomato and spend a few seconds Hot water and then by cold water and in this way it is possible to take off very easy tomato skin. Once done this we chopped it into little squares like the onion and we booked.
In a bowl or container we beat the amount of eggs to be used, if many are rectified the amount of onion and tomato, we reserve.
In a hot saucepan or cauldron, place the oil and a touch of butter, we begin to soften the onion until it is transparent and then we place the tomatoes, salpimentamos and place the eggs beaten, with a wooden spoon we are stirring and taking off from the pan or Cauldron until the mixture is loose, I like to leave it a little moist, others prefer it drier.
To this recipe we can add an endless number of ingredients to be varied every day and always be delicious, for example: paprika, sweet pepper, cilantro, spinach, chard, corn, ham or sausage.
Fotos referenciales.
1-2 eggs per person
1 onion
3 tomatoes
Salt
Black pepper
Vegetable oil
Butter
PREPARATION:
We will chop the onion in small squares (some prefer in large squares) and reserve. The tomatoes I like to remove the skin so that when the parrot does not have pieces of loose skin, this method is called SCALDAR, which consists of making a cross cut in the tip of the bottom of the tomato and spend a few seconds Hot water and then by cold water and in this way it is possible to take off very easy tomato skin. Once done this we chopped it into little squares like the onion and we booked.
In a bowl or container we beat the amount of eggs to be used, if many are rectified the amount of onion and tomato, we reserve.
In a hot saucepan or cauldron, place the oil and a touch of butter, we begin to soften the onion until it is transparent and then we place the tomatoes, salpimentamos and place the eggs beaten, with a wooden spoon we are stirring and taking off from the pan or Cauldron until the mixture is loose, I like to leave it a little moist, others prefer it drier.
To this recipe we can add an endless number of ingredients to be varied every day and always be delicious, for example: paprika, sweet pepper, cilantro, spinach, chard, corn, ham or sausage.
Fotos referenciales.
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