Egg-Spanish Omlet

Spanish Omlet

Ingredients for Spanish Omlet

3/4 pound baby red potatoes
2 teaspoons salt, divided
10 large eggs
2 tablespoons milk
2 teaspoons fresh oregano, chopped
2 teaspoons fresh tarragon, chopped
8 basil leaves, torn into strips
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
8 ounces mushrooms, sliced
1 chorizo sausage (about 2 oz.), diced
1/2 cup freshly grated Parmesan chees

Directions
1. Place potatoes in a saucepan and fill with enough cold water to cover. Add 1 teaspoon salt, bring water to a boil and cook until potatoes are tender, 15 to 20 minutes. Drain potatoes and rinse with cold water. Let cool completely. Cut potatoes in eighths. Set aside.

2. In a large bowl combine eggs, milk, oregano, tarragon, basil, remaining salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet with an ovenproof handle over medium-high heat. Saute the onion and peppers, 5 minutes, then add mushrooms and cook 5 minutes more. Add chorizo and cook 1 minute. Transfer onion mixture and potatoes to bowl with eggs.

3. Heat remaining olive oil in skillet over medium heat. Pour in egg mixture, reduce heat to low and cook 10 minutes. Cover and cook 10 to 15 minutes more until eggs are just set. Meanwhile, heat broiler. Sprinkle top with Parmesan cheese, transfer pan to the broiler and cook until cheese is bubbling, 1 to 2 minutes (watch carefully that it doesn’t burn). Slice into wedges.

Chicken, Egg and Rice in Japanese way

Chicken, Egg and Rice in Japanese way

Ingredients for Chicken, Egg and Rice in Japanese way

900 gm chicken with skin cut into small pieces
6 chicken liver halved then sliced into three pieces each
½ cup flour
½ cup oil
¼ cup finely julienne ginger
4-5 spring onions green included and finely chopped
1 tbsp soya sauce
1 tbsp dry sherry or sake
1 tsp sugar
3 cups hot cooked rice
6 eggs
5 cups hot chicken stock
Salt and pepper to season

Method: Season chicken pieces with salt and pepper. Dredge the chicken liver in flour, which has been seasoned with salt pepper. Heat oil in a pan, fry the chicken pieces lightly o both sided, remove with a slotted spoon and drain on kitchen paper and set aside. Fry the chicken liver until well browned on both sides, remove drain and set aside. In a saucepan, bring chicken stock to a boil, add chicken pieces, stir in soya sauce, sugar, sherry or sake and season with salt and pepper. Simmer until the chicken is cooked through. Stir in rice and simmer for a few more minutes. Remove and place equal portions of chicken liver into each bowl. Sprinkle with spring onion and ginger. Break an egg into each bowl and place under the grill until the eggs set, or microwave for 2 min. Serve immediately

Crab Deviled Egg Recipe

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