Andorran Portabella Omelet Food

ANDORRAN PORTABELLA OMELET

Steps:

• Cook shallot in 2 Tbsp butter with 1/4 teaspoons salt and 1/8 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
• Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.
• Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.

BACALAO ESCAIXADA

Steps:

• Place the salt cod in cold water and soak for 3 days, refrigerated. Change the water and soak for another 24 hours, changing the water 3 times.
• Drain the salt cod and using your fingers, flake it into a bowl. Cover with the remaining ingredients and toss to combine. Allow the mixture to marinate at room temperature for at least 30 minutes. Season, to taste, with salt and pepper. Serve cold temperature.

BRIE OMELET

Steps:

• Add oil to a skillet over high heat.
• Remove the rind from 3 slices of Brie.
• Whisk eggs for 1 minute. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute). Then flip the omelet to finish cooking (about 30 seconds). Place the cheese slices in the center and fold the omelet. Salt and pepper to taste.
• Try this recipe with Camembert as well.

COUNTRY GARDEN OMELET

Steps:

• Beat eggs with salt, ground mustard, cayenne and onion powder until well blended; set aside.
• In 12 inch skillet saute red and green bell peppers and onion in vegetable oil over medium heat until soft.
• Stir in ham and sausage.
• Remove to plate.
• In same skillet, pour in egg mixture.
• Cook over medium heat for 3-5 minutes, lifting up edges to let liquid egg in the center to flow into skillet.
• Continue cooking until egg mixture is firm, but not browned.
• Pour reserved peppers, onion, ham and sausage onto 1/2 of the omelet.
• Sprinkle with 1/2 of the cheese.
• Fold omelet in half with spatula.
• Sprinkle with remaining cheese.
• Enjoy!

ANDORRAN ESCUDELLA

Steps:

• Rol the raw sausage into one- or two-bite sized balls.
• Rinse the dry beans in cold water.
• Meanwhile, cook the sausage balls over medium heat.
• Dice the ham.
• Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
• Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
• Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
• Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
• Cook for another 30 minutes, or until the potatoes and rice are tender.

ONION SALAD WITH HONEY(ANDORRA)

Steps:

• Whisk together the honey, olive oil and white wine vinegar in a bowl, season and then pour over the finely chopped onions.
• Toss to combine, cover and set aside to marinate for 1 hour.
• Add the olives, put out on a serving platter and serve.